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Lemon Platinum Cake
Source of Recipe
Elizabeth Penney of San Diego, California
Recipe Introduction
When grating lemon peel, rub only the yellow part against the small holes of a grater. Or use a vegetable peeler or lemon zester to remove strips of peel. Finely chop the peel strips. One medium lemon yields approximately one tablespoon of grated peel.
To split the cake layers evenly, space toothpicks around the sides to form a cutting guide. Cut the cake with a long serrated knife. To prevent the layers from shifting, gently hold the top of the cake with one hand while slicing with the other.
Make-Ahead Tip
The cooled, baked cake. can be placed in a tightly sealed plastic cake
container and frozen for up to 3 months. Thaw it at room temperature for 2 to 3 hours and fill, top and garnish as directed.
Make It Special Garnish the platter and/or individual serving plates with lemon peel and mint leaves.
Serving Suggestion With its fresh lemon filling and beautiful kiwi fruit garnish, this cake is a perfect choice for springtime birthdays, showers or anniversaries.
List of Ingredients
CAKE
8 egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar
7 egg yolks
1 cup All Purpose Flour
1/3 cup lemon juice
2 teaspoons grated lemon peel
FILLING
1 cup sugar
1/4 cup cornstarch
Dash salt
1 1/4 cups water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon margarine or butter
2 teaspoons grated lemon peel
TOPPING
2 cups whipping cream
3 to 4 drops yellow food color, if desired
2 kiwi fruit, peeled, sliced, if desired
Recipe
Heat oven to 325°F. In large bowl, beat egg whites until foamy. Add cream of tartar and 1/2 teaspoon salt; beat until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff peaks form. Set aside.
In small bowl, beat 7 egg yolks until lemon colored, about 2 minutes. Gradually add remaining 1/2 cup sugar, beating until thick and light lemon colored.
Lightly spoon flour into measuring cup; level off. 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 fold egg yolk mixture into egg white mixture. Pour batter into ungreased
10-inch tube pan.
Bake at 325°F. for 40 to 55 minutes or until top springs back when touched lightly in center. Immediately invert cake onto funnel or narrow necked glass bottle. Cool
1 1/4 hours or until completely cooled. Remove from pan.
While cake is cooling, in small saucepan, combine 1 cup sugar, cornstarch and dash salt; mix well. Gradually stir in water. Cook over medium heat until mixture boils and thickens, stirring constantly; remove from heat. In small bowl, beat 2 egg yolks; gradually blend small amount of hot mixture into egg yolks. Add egg yolk mixture to saucepan; cook over low heat for 2 to 3 minutes or until thickened, stirring constantly. Remove from heat; stir in all remaining filling ingredients. Cool 1 hour. Reserve 1/2 cup filling for topping.
In small bowl, beat whipping cream until slightly thickened. Add reserved l/2 cup filling and food color; beat until thickened, about 30 seconds. DO NOT OVERBEAT.
To assemble cake, slice cake horizontally to make 3 layers. Place bottom layer on serving plate; spread with half (about 1/2 cup) of filling. Place middle layer on top; spread with remaining filling. Top with third layer. Spread sides, center and top of cake with topping. Refrigerate at least 1 hour before serving.
Just before serving, cut kiwi fruit slices in half; arrange on cake or garnish as desired.
Store in refrigerator.
16 servings
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