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Lemon Platinum Cake
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- #27498
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
CAKE
8 egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup sugar
7 egg yolks
1 cup all-purpose flour
1/3 cup lemon juice
2 teaspoons grated lemon peel
FILLING
1 cup sugar
1/4 cup cornstarch
1 dash salt
1 1/4 cup water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon peel
TOPPING
2 cups whipping cream
3 drops yellow food coloring, if desired
2 kiwi fruit, peeled, sliced, if desired
directions
Heat oven to 325 degrees F.
Cake: In large bowl, beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add 1/2 of the sugar, beating until stiff peaks form. Set aside.
In small bowl, beat egg yolks until lemon colored, about 2 minutes.
Gradually add remaining 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 at 325 degrees F for 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.
Filling: 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 of hot mixture into egg yolks. Return 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. Reserve 1/2 cup filling mixture for topping.
In small bowl, beat whipping cream until slightly thickened. Add reserved 1/2 cup filling mixture and food color; beat until thickened, about 30 seconds. DO NOT OVERBEAT.
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. Spread sides, center and top of cake with topping.
Refrigerate at least 1 hour before serving. Just before serving, cut kiwi fruit slices in half and arrange on cake or garnish as desired. Store in refrigerator.
added by
Cheap3kids
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
see more kiwi fruit recipes
reviews & comments
April 6, 2012
I found this recipe in a magazine about 11 years ago.. It is my "go to" recipe whan I need a light refreshing end to a meal..It is amazing!!
April 8, 2011
A bit time consuming (mostly grating the lemon peel). Glorious result. I make a double recipe of the filling as my family loves it so much! And I add extra peel and juice. A refreshing taste!