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Cook'n with Betty Crocker 
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Lemon Platinum Cake |
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Serves: 16 Print this RecipeElizabeth Penney - San Diego, California Bake-Off® Contest 33, 1988 This fabulous cake deserves a special occasion! Layered with lemon cream filling and frosted with mounds of whipped cream, it guarantees a grand entrance. CAKE 8 egg whites 1 teaspoon cream of tartar 1/2 teaspoon salt 1 cup sugar 7 eggs yolks 1 cup all-purpose flour 1/3 cup lemon juice 2 teaspoons grated lemon peel FILLING 1 cup sugar 1/4 cup cornstarch Dash salt 1 1/4 cups water 2 eggs yolks 3 tablespoons lemon juice 1 tablespoon margarine or butter 2 teaspoons grated lemon peel TOPPING 2 cups whipping cream 3 to 4 drops yellow food coloring, if desired 2 kiwifruit, peeled, sliced, if desired Heat oven to 325°F. In large bowl, beat egg whites until foamy. Add cream of tartar and 1/2 teaspoon salt; beat until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff peaks form. Set aside. In small bowl, beat 7 egg yolks until lemon colored, about 2 minutes. Gradually add remaining 1/2 cup sugar, beating until thick and light lemon colored. Add flour, 1/3 cup lemon juice and 2 teaspoons 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°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. In small saucepan, combine 1 cup sugar, cornstarch and dash 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 2 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 3 tablespoons lemon juice, margarine and 2 teaspoons 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 kiwifruit slices in half and arrange on cake or garnish as desired. Store in refrigerator. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving: Calories 290; Protein 5g; Carbohydrate 36g; Fat 15g; Sodium 130mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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