"This recipe from Pillsbury's "The Complete Book of Baking" (Pillsbury, 1993, $25) creates a cake layered with lemon cream filling and frosted with billows of whipped cream." Lemon Platinum Cake 8 egg whites 1 teaspoon cream of tartar 1/2 teaspoon salt 1 cup sugar (divided) 7 egg yolks 1 cup flour 1/3 cup lemon juice 2 teaspoons grated lemon peel Filling (see recipe) Topping (see recipe) 2 kiwi, peeled and sliced (optional) Preheat oven to 325 degrees. In large bowl, beat egg whites until foamy. Add cream of tartar and 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. Add flour, lemon juice and 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 in preheated oven 40 to 55 minutes or until top springs back when touched lightly in center. Immediately invert cake onto funnel or soft drink bottle; let hang until completely cool. Remove from pan. Prepare filling, then topping. 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 mixture. Place middle layer on top; spread with remaining filling. Top with third layer, cut side down. Spread sides, center and top of cake with topping. Refrigerate at least one hour before serving. Just before serving, cut kiwi slices in half, if using, and arrange on cake or garnish individual servings as desired. Store in refrigerator. Makes 12 to 16 servings. Filling: 1 cup sugar 1/4 cup cornstarch Dash of salt 1 1/4 cups water 2 egg yolks 3 tablespoons lemon juice 1 tablespoon margarine or butter 2 teaspoons grated lemon peel
In small saucepan, combine sugar, cornstarch and salt; mix well. Gradually stir in water. Cook over medium heat until mixture thickens and boils, stirring constantly; remove from heat. In small bowl, beat egg yolks; gradually blend small amount hot mixture into egg yolks. Add egg yolk mixture to saucepan; cook over low heat 2 to 3 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice, margarine and lemon peel. Cool. Set aside 1/2 cup for use in topping. Topping: 2 cups whipping cream 1/2 cup of cooled filling (see recipe above) 3 to 4 drops yellow food coloring (optional) In small bowl, beat whipping cream until slightly thickened. Add 1/2 cup of the cooled filling mixture and, if using, food coloring; beat until thickened, about 30 seconds. Do not overbeat. ------------------------ Yahoo! Groups Sponsor --------------------~--> What would our lives be like without music, dance, and theater? Donate or volunteer in the arts today at Network for Good! http://us.click.yahoo.com/MCfFmA/SOnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
