Lemon Feather Tall Cake (Using Simply Egg Whites)

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CAKE:.
  • In large glass or metal bowl using electric mixer, beat egg whites with cream of tartar, vanilla and salt until foamy. Gradually add 3/4 cup of the sugar, beating constantly, until mixture holds stiff peaks.
  • In separate bowl, mix together flour and remaining sugar. Gently fold flour mixture, one quarter at a time, into egg whites. Spoon batter into un-buttered 10 inch tube pan with removable bottom; smooth top.
  • Bake in 350°F oven for 40 minutes or until cake springs back when lightly touched. Turn pan upside down (if it doesn’t have feet, balance edges on two cans); let cool completely.
  • FROSTING:.
  • Prepare lemon pie filling according to package instructions, but use ONLY 1 1/4 cups water per package. Press plastic wrap onto surface of pie filling; let cool to room temperature. Whip cream until very thick. Stir a large spoonful of cream into pie filling to lighten it. Fold in remaining cream.
  • Using serrated knife, cut cake horizontally into three equal layers. Spread some lemon cream over first layer; top with 1/2 cup of the blueberries; top with next cake layer. Repeat. Spread remaining lemon cream mixture thickly all over cake. Top with remaining blueberries. Store in refrigerator. Makes 12 servings.
  • Naturegg.
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