2 c Sifted all purpose flour 1/2 c Softened butter
1/2 ts Salt 1 1/2 c Sugar
2 1/2 ts Baking powder 4 lg Egg whites
2 ts Vanilla extract 3/4 c Milk
LEMON FILLING
1 c Sugar 1/3 c Fresh lemon juice
1/4 ts Salt 1/4 c Butter
2 ts Cornstarch 1/4 ts Vanilla extract
4 lg Egg yolks 2 ts Grated lemon rind
Cake Directions:
Sift flour with salt and baking powder and set aside. Add vanilla
extract to softened butter and mix well. Gradually blend in sugar.
Beat in egg whites, one at a time. Add flour mixture alternately
with milk. Beat batter for half minute. Turn batter into two well
greased, lightly floured 9 inch round cake pans. Bake in preheated
375 oven for 25 to 30 minutes, or until a toothpick inserted in the
center comes out clean. Cool cakes in pan for 10 minutes. Turn out
onto wire racks to finish cooling. When cake is cold, spread Lemon
Cheese Filling between layers and over top layer.
Directions for Lemon Cheese Filling:
Combine sugar, salt and cornstarch in top part of a one quart double
boiler. Add egg yolks and mix well. Stir in lemon juice. Cover and
cook over simmering water for 20 minutes, or until mixture has
thickened, stirring frequently to prevent lumping. Remove from heat
and stir in butter, vanilla and lemon rind. Chill over ice water
until firm enough to spread. Makes 1 1/4 cups or enough to spread
over the tops of two 9 inch cake layers.
Women’s Day Encl. == Courtesy of Dale & Gail Shipp, Columbia Md. ==
Yields
1 cake
