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lemon platinum cake Recipe


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     lemon platinum cake

Category   Desserts - Breads
Sub Category   None

8 egg whites (first 8 ingr. for cake)
1 t cream of tarter
1/2 t salt
1 cup sugar
7 egg yolks
1 cup flour
1/3 cup lemon juice
2 t grated lemon peel
1 cup sugar (next 8 filling)
1/4 cup cornstarch
dash salt
1 1/4 cups water
2 egg yolks
3 T lemon juice
1 T butter
2 t grated lemon peel
topping 2 cups whip cream
3 or 4 drops yellow food color two kiwi fruit sliced if desire

heat oven 325 degrees. in large bowl beat egg whites until foamy. add cream of tarter and salt beat until soft peaks form. gradually add 1/2 cup sugar beating until stiff peaks form. set aside. in small bowl beat 7 egg yolks until lemon colored about two minutes. gradually add remaining 1/2 cup sugar beating until thick and lemon colored. lightly spoon flour into measuring cup; level off. add flour, 1/3 cup lemon juice and 2 t lemon peel to egg yolk mixture beat at low speed for 1 minute. by hand fold egg yolk mixture into egg white mixture about 40 strokes. pour into ungreased 10 inch tube pan. bake in preheated oven 325 degrees for 40 to 55 minutes or until top springs back when touched lightly near center. inveert cake on funnel or bottle cool completly. remove from pan.
to prepare filling, in small saucepan combine 1 cup sugar cornstarch and salt. gradually stir in water. cook over medium heat until mixturre thicken and boils, stirring constantly. remove from heat. in small bowl beat two eggs yolks gradually blend small amount of hot mixture into egg yolks. return egg yolk mixture to saucepan cook for 2 or 3 minutes stirring constantly. remove from heat; stir in 3 T leamon juice, butter and 2 t lemon peel cool reserve 1/2 cup filling mixture for topping.
to prepare topping in small bowl beat whipping cream until slightly thickened. add 1/2 cup reservered filling and food coloring to whipping cream. beat until thickened, about 30 seconds. (do not over beat) refrigerate until ready to assembly cake.
to assemble, slice cake horizontally to make 3 one layer on serving plate; spread with half (about 1/2 cup) of filling. place second layer on top, spread with remaining filling, top with third layer, spread sides, center, and top of cake with topping. refrigerate at least one hour before serving. just before serving cut kiwi fri=uit slices in half arrange on cake.
Serving Suggestions
store in refrigerator serves 12 to 16

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