White triple-layer cake with lemon filli
Source of Recipe
Aunt Saunny
Cooking spray
1 tablespoon cake flour
3 1/2 cups sifted cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 3/4 cups sugar
1/4 cup butter or stick margarine, softened
1 1/2 tablespoons vegetable oil
2 large egg whites
1 2/3 cups fat-free milk
1/2 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/4 teaspoon butter extract
lemon filling
fluffy white frosting
1. Preheat oven to 350.
2. Coat 3 (8-inch) round cake pans with cooking spray, and dust pans
with 1 tablespoon flour.
3. Lightly spoon sifted flour into dry measuring cups; level with a
knife. Combine sifted flour, baking powder, salt, and baking soda.
Combine sugar, butter, and oil in a large bowl; beat at medium speed
of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at
a time, beating well after each addition. Combine milk and yogurt.
Add flour mixture to creamed mixture alternately with milk mixture,
beginning and ending with flour mixture. Stir in extract.
4. Pour cake batter into prepared pans. Sharply tap pans once on
counter to remove air bubbles. Bake at 350 for 25 minutes or until a
wooden pick inserted in center comes out clean. Cool in pans 10
minutes on wire racks; remove from pans. Cool completely on wire
racks.
5. Place 1 cake layer on a plate; spread with half of lemon filling,
and top with another cake layer. Spread with remaining lemon filling,
and top with last cake layer. Spread fluffy white frosting over top
and sides of cake. Yield: 16 servings.
Fluffy white frosting:
1 cup sugar
1/4 cup water
1/4 teaspoon cream of tartar
dash of salt
3 large egg whites
1 teaspoon vanilla extract
1. Combine first 5 ingredients in top of a double boiler; place egg
white mixture over barely simmering water in bottom of double boiler
on cooktop. Beat at high speed of a hand-held mixer until stiff peaks
form and candy thermometer registers 160. Add vanilla; beat until
blended. Yield: 4 cups.
Lemon filling:
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup warm water
1/2 cup orange juice
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 large egg yolks
1/2 teaspoon vanilla extract
1. Combine sugar and cornstarch in a medium saucepan. Stir in water,
orange juice, rind, lemon juice, and egg yolks. Bring mixture to a
boil over medium-high heat. Cook until thick (about 2 minutes),
stirring constantly. Remove from heat; stir in vanilla. Cover and
chill at least 1 1/2 hours or up to 2 days. Stir well before using.
Yield: 1 cup.
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