Lemon-Filled White Cake
August 28, 2017
- FOR FILLING
- FOR ICING
- Serving Size: 1 (195.6 g)
- Calories 557.8
- Total Fat - 16.5 g
- Saturated Fat - 4.1 g
- Cholesterol - 7.4 mg
- Sodium - 574.1 mg
- Total Carbohydrate - 100 g
- Dietary Fiber - 1.3 g
- Sugars - 71.9 g
- Protein - 4.5 g
- Calcium - 196 mg
- Iron - 0.7 mg
- Vitamin C - 4.7 mg
- Thiamin - 0.1 mg
Heat oven to 350 degrees. Grease and flour 2 round layer pans.
Combine dry ingredients in a bowl, mixing well. Add shortening, milk and vanilla, mixing just until combined.
In a separate bowl, beat egg whites until stiff peaks form.
Carefully fold egg whites into cake batter in two stages. Pour into pan(s).
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.
Mix sugar, cornstarch and salt in a saucepan.
Gradually add water and cook over medium heat, stirring constantly till mixture thickens. Boil and stir 1 minute.
Remove from heat and add lemon zest and butter. Gradually stir in lemon juice.
Cool thoroughly, refrigerating if necessary.
To make icing. combine sugar corn syrup and water in a small saucepan. Cover and heat to rolling boil on medium heat. Remove cover and boil without stirring till mixture reaches 245 degrees.
Meanwhile, beat egg whites until stiff peaks form.
Very slowly pour hot syrup in a thin stream into egg whites, beating on high till stiff peaks form. Add vanilla.
To assemble, fill layers with lemon filling, and ice with prepared frosting.
Tips & Variations
No special items needed.