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Delicate White Cake With Lemon Filling Recipe

Photo source: Grandmother's Kitchen

This Delicate White Cake with Lemon Filling Recipe makes a beautiful dessert.

Ingredients

White Cake
1/2 cup butter
1 1/2 cups granulated sugar
2 1/4 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 teaspoon vanilla extract
5 egg whites, stiffly beaten

Lemon Filling
1 Tablespoon grated lemon
1/2 cup fresh lemon juice
1 Tablespoon cornstarch
6 Tablespoons butter
3/4 cup white sugar
4 egg yolks, beaten

Fluffy White Frosting
2 egg whites
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup granulated sugar
1/4 teaspoon cream of tartar
1/8 teaspoon of salt
1/3 cup water

Garnish
White Chocolate Shavings * Optional
4 to 8 ounce block of best quality white chocolate

Directions

White Cake

Preheat over to 350 degrees F.

Grease and flour (2) 8-inch cake pans.

In a mixing bowl, cream butter; add sugar gradually and cream thoroughly.

In another bowl, sift flour, baking powder and salt together and add to sugar mixture alternately with the milk and water.

In new bowl, beat egg whites until stuff peaks form.

Add vanilla extract and fold in egg whites. Pour into prepared cake pans.

Bake for 30 to 35 minutes. Insert a toothpick, if it comes out clean the cakes are ready.

Lemon Filling

In medium saucepan, mix together 1 tablespoon lemon zest, cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and cup sugar, and bring mixture to boil over medium heat.

Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth.

Whisk in a small amount of the hot lemon mixture.

Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly.

Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick.

Do not boil.

Let the lemon filling cool completely before using.

Fluffy White Frosting

In a large glass or metal bowl, put the two egg whites,

the vanilla extract the almond extract and set aside.

In a saucepan, mix the granulated sugar, cream of tartar, dash of salt and water.

Cook and stir until it just comes to a boil and sugar dissolves.

Start beating your egg whites and extracts on HIGH while you slowly drizzle in the hot syrup.

Keep beating on high until stiff peaks form.

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