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Lemon Platinum Cake




Source of Recipe


Internet


List of Ingredients




Cake
8 egg whites
1 teaspoon cream of tartar
½ 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
¼ cup cornstarch
Dash salt
1¼ 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 degrees 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 11/4 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 ½ cup filling for topping.

In small bowl, beat whipping cream until slightly thickened. Add reserved ½ 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.

Yield: 16 servings