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Cake with Lemon Filling and Whipped Snow Frosting Recipe


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     Cake with Lemon Filling and Whipped Snow Frosting

Category   Desserts - Breads
Sub Category   None

3 cups sifted cake flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup butter or margarine, softened at room temperature
2 cups sugar
4 eggs, separated
1 cup milk
1 teaspoon vanilla
Lemon Filling (Recipe Follows)
Whipped Snow Frosting (Recipe Follows)

Preheat oven to 350 degrees. Grease three round 9 inch layer cake pans; line with waxed paper and grease the paper; set aside. Into a medium bowl, sift flour with baking powder and salt; set aside. In a large bowl, cream butter and sugar until light. Add egg yolks, beating well after each addition. Combine milk and vanilla. Alternately add flour and milk to the butter mixture, beating smooth after each addition. Then fold in stiffly beaten egg whites. Pour into prepared pans and bake until well risen and light golden brown, about 25 to 30 minutes. To test, insert a toothpick into the center of one layer, if it comes out clean the cake is done. When cake is done, remove from oven and let set about 5 minutes; then turn layers out onto wire racks to cool. Remove waxed paper from the bottoms of the layers while they are still warm, but not hot. Turn right side up to cool. When the layers are thoroughly cooled, fill with lemon filling and frost with whipped snow frosting.
Lemon Filling- In a small bowl, combine 2 Tablespoons flour and 2 Tablespoons water into a smooth paste. Pour remaining 3/4 cup cold water into a medium saucepan and add 1/2 cup sugar, grated rind of 1 lemon and 1 Tablespoon butter or margarine. Place over medium heat, stirring constantly. Cook until sugar is dissolved and mixture is boiling. Slowly stir in the flour paste and continue cooking and stirring until filling is clear and smooth, about 15 minutes. Then add juice of 1 lemon, strained and 1 beaten egg yolk. Cook 2 minutes more. Cool thoroughly before spreading on cake (warm filling will soak into the cake).
Whipped Snow Frosting- In a medium saucepan, heat 1 1/2 cups light corn syrup to the boiling point. In a large bowl, beat 4 egg whites until stiff but not dry. Beat in 1/2 teaspoon salt. Slowly pour hot syrup over egg whites, beating constantly until the frosting is light and soft peaks form. Fold in 1 teaspoon vanilla.

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