Lemon Boiled Frosting
· 2 egg whites
· 2 tablespoons fresh lemon juice
· 1 cup sugar
· 1/4 teaspoon cream of tartar
· dash salt
· 1 teaspoon finely grated lemon zest
Prepare frosting. In top of double boiler combine
egg whites, lemon juice, sugar, cream of tartar,
and salt. Beat for 1 minute with electric mixer.
Cook over boiling water, beating constantly
until stiff peaks form. Fold in lemon zest.
Frost cooled cake.
3/4 c. sugar
2 tbsp. cornstarch
3/4 c. water
dash of salt
2 slightly beaten egg yolk
3 tbsp. lemon juice
1 tsp. grated lemon peel
1 tbsp. butter
In a saucepan, mix sugar, cornstarch, and dash of salt.
Add water, egg yolk, and lemon juice. Cook over
medium heat, stirring constantly, until thick.
Remove form heat; add lemon peel and butter.
Let cool before using. Makes 1 1/2 cups.
Lemon Chiffon Cake
- 2 1/4 cups sifted cake flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 5 egg yolks
- 3/4 cup water
- 1 teaspoon vanilla extract
- 2 teaspoons finely grated lemon peel
- 1 cup egg whites (about 8 to 10)
- 1/2 teaspoon cream of tartar
Into a mixing bowl, sift flour, sugar, baking powder, and salt. Make a well in center. To the well, add oil, egg yolks, water, vanilla, and lemon peel. Beat until smooth and creamy. Combine egg whites with cream of tartar; beat to very stiff peaks. Pour egg yolk batter in a thin stream over entire surface of beaten egg whites, carefully cutting and folding just to blend. Bake in an ungreased 10-inch tube pan at 325° for 55 minutes. Increase heat to 350° and cook 10 minutes longer. Invert pan; cool.
Assembling this awesome cake
First cut the cake into three layers or just bake it in three pans.
Spread seedless raspberry preserves on the first layer then spread on 1/3 of the lemon filling. Do the same for the next layer.
Top with the final layer. Now thinly frost the sides with the boiled frosting saving 1/3 of the frosting in a piping bag for the edging.
Spread the remaining filling on the top layer leaving a tiny bit of a plain edge around the top so the piped frosting will stick to the cake. It will just slide off of the filling so make sure not to skip this little tip.
Pipe the remaining frosting around the edge of the top and bottom of the cake.
Decorate with fresh raspberries.
If you want a thicker coat of frosting on the sides make the above recipe using 1 full cup of water and sugar, 3 yolks and a bit more lemon juice.