Lemon Platinum Cake

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READY IN: 2hrs
SERVES: 16
YIELD: 16 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 325.
  • For Cake:.
  • In a large bowl, beat egg whites until foamy.
  • Add cream of tartar and 1/2 teaspoon salt and beat until soft peaks form.
  • Gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
  • In small bowl, beat 7 egg yolks until lemon coloured, about 2 minutes.
  • Gradually add remaining 1/2 cup sugar, beating until thick and light lemon colored.
  • Add flour, 1/3 cup lemon juice and 2 teaspoons lemon peel to egg yolk mixture, beat at low speed for 1 minute.
  • By hand, gently gold egg yolk mixture into egg white mixture.
  • Pour batter into ungreased 10 inch tube pan.
  • Bake at 325 for 40 to 55 minutes or until top slightly springs back when touched lightly in center.
  • Let cool and remove from pan.
  • For Filling:.
  • In a small saucepan, combine 1 cup sugar, cornstarch and dash of salt. Mix well.
  • Gradually stir in water, cook over medium heat until mixture thickens and boils, stirring constantly; remove from heat.
  • In a small bowl, beat 2 egg yolks and gradually blend small amout of hot mixture into egg yolks.
  • Return egg yolk mixture to saucepan; cook over low heat 2 or 3 minutes or until thickened, stirring constantly.
  • Remove from heat; stir in 3 tablespoons lemon juice, butter and 2 teaspoons lemon peel. Cool.
  • For Frosting:.
  • Combine sugar, cream of tartar, salt, egg whites and lemon juice in a double broiler or mixing bowl.
  • Set over simmering water at medium heat, making sure not to tough bottom of bowl to the simmering water.
  • Beat with hand mixer at high speed for 7 minutes, or until stiff peaks begin to form.
  • Remove from heat and continue to beat at high speed until mixture is cooled and stands at soft, billowy peaks.
  • To assemble the cake, slice it horizontally to make 3 layers.
  • Place bottom layer on serving plate, spread with half of filling mixture.
  • Place middle layer on top, spread with remaining filling.
  • Top with third layer and spread sides, center and top of cake with frosting.
  • Refrigerate at least one hour before serving.
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