0 Picture
Ingredients
- CAKE
- 1 cup butter room temp
- 2 cups sugar
- 4 eggs
- 3 cups self rising flour
- 1 cup milk
- 1 teaspoon vanilla
- lemon wedge for garnish
- FROSTING
- 1 1/2 cups sugar
- 1/4 teaspoon cream of tartar or 1 Tablespoon white corn syrup
- 1/8 teaspoon salt
- 1/3 cp water
- 2 egg whites
- 1 1/2 teaspoon vanilla
- FILLING
- 8 egg yolks
- 1 1/2 cups sugar
- 1/4 cup butter
- 3 lemons, zest grated and juiced
Details
Preparation
Step 1
preheat oven to 350*
grease and flour 3- 9 inch cake pans
CAKE
using an electric mixer, cream butter until fluffy
add sugar and continue to cream well for 6 to 8 minutes
add eggs 1 at a time beating well after each addition
add flour and milk alternately to reamed mixture, beginning and ending with flour
add vanilla and continue to beat until just mixed
divide batter equally among prepared pans
level bater in each pan by holding pan 3 or 4 inches above counter, then dropping flat onto counter
do this several times to release air bubbles and assure you of a more live cake
bake for 25 to 30 minutes or until golden brown
cool in pans 5 to 10 minutes
invert cakes onto cooling rakes cool completely
FILLING
place the ingredients in the double boiler over boiling water
don't let top pan touch the water
cook and stir until mixture begins to gel or thicken
remove from heat and allow to cool
FROSTING
place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler
beat with a handheld electric mixture for 1 minute
place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan
beat constantly on high speed with electric mixer for 7 minutes , beat in vanilla
ASSEMBLE
Add 1 Tablespoon of filling to the cake pedestal
run hands along the side of the cake to remove excess crumbs
place the cake layers on the pedestal, spreading filling between the layers and on top
spread the sides and top of cake with the filling
frost top and sides of cake with frosting
garnish with a lemon wedge
Review this recipe