Forums Archive Index > Recipe Exchange > Lemon Cream Cake 2

Author: MissSnowshoveler

Date: 23 Dec 2006 6:25 am

Lemon Cream Cake 2

1¾ cups cake flour
1 tbs. Baking powder
1 tsp. salt
½ cup white sugar
½ cup vegetable oil
6 egg yolks
¾ cup water
1 tbs. Lemon zest
6 egg whites
½ tsp. cream of tartar
¾ cup white sugar
1 cup heavy whipping cream
2½ cups lemon pie filling
8 slices lemon

Directions:
Preheat oven to 350°F. In a large bowl, combine flour, baking powder, salt, and ½ cup sugar. Add oil, egg yolks, and water and lemon rind. Beat with an electric mixer until smooth. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add ¾ cup sugar, and beat until very stiff and shiny peaks form. Fold 1/3 of the whites into the batter, and then quickly fold in remaining whites until no streaks remain. Turn batter into ungreased 10 inch tube pan. Bake at 350°F for 60 minutes or until a toothpick inserted in the center comes out clean. Invert cake and cool completely in pan. When cool, loosen edges and shake pan to remove cake.

To Make Filling:
Beat cream to stiff peaks. Fold in lemon filling. Chill until stiff.

To Assemble Cake:
Slice cake horizontally into 3 equal layers. Fill layers with 1/3 cup of filling. Spread remaining filling on top layer. Decorate with lemon slices.