Elaine's White Cake With Lemon Filling and Divinity Icing 'Our Favorites',
Unobee Chapter, DAR White Cake: 1 cup shortening 2 cups sugar 3 cups cake flour
3 level tsp. baking powder 1/4 tsp. salt 1 cup milk 6 egg whites 1 tsp. vanilla
extract 1/2 tsp. almond extract Lemon Filling: 1 cup sugar 1/2 cup flour 2
lemons (juice and rind, grated) 1/2 cup water 1/2 cup butter, or 1 stick
margarine 3 egg yolks Divinity Icing: 2 cups sugar 2 T. corn syrup 1/2 cup
water 2 beaten egg whites 1 tsp. vanilla extract 1/2 tsp. almond extract Cake:
Cream shortening and sugar thoroughly. Sift together flour, baking powder and
salt. Add to sugar mixture alternately with milk. Beat egg whites until peaks
form (but not dry) and fold into mixture. Add extracts. Pour batter into 1
oblong pan or 2 smaller pans, and bake at 350 degrees for 25 to 30 minutes.
Lemon Filling: Combine sugar, flour, lemon rind and water. Cook on low heat
until quite thick. Add butter, lemon juice and beaten egg yolks. Cook 3 or 4
minutes until thick, stirring constantly. Divinity Icing: Stir sugar, corn
syrup and water until dissolved. Place on heat and allow to cook without
stirring. When the syrup spins a thread twice (or reaches 230 to 234 degrees on
a candy thermometer), remove from heat and pour slowly over beaten egg whites.
Continue beating until ready to spread. Add extracts. Spread on top of white
cake. from the July 2006 issue of Today in Mississippi
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