Lemon Layer Cake

FOR THE CAKE

Step 1: Preheat oven to 350 degrees.

Step 2: Grease and flour two 9-inch cake pans.

Step 3: In large bowl of electric mixer, combine flour, baking powder, salt and sugar. Beat at medium speed to mix.

Step 4: In separate large bowl, combine egg whites (reserve yolks), milk and vanilla. Mix well. Measure 1/2 cup of the mixture and set aside.

Step 5: Add butter to flour mixture and beat to combine.

Step 6: Add egg white mixture (except the 1/2 cup reserved) and beat on medium speed about 2 minutes.

Step 7: Add reserved egg whites and continue beating about 30 seconds.

Step 8: Scrape bottom and sides of bowl and beat 20 seconds.

Step 9: Spread in prepared pans; bake 23 to 25 minutes.

Step 10: Remove from oven; cool. Slice each layer in half horizontally, making 4 layers.

TO MAKE THE CURD

Step 11: Measure 1 tablespoon lemon juice and set aside.

Step 12: In large saucepan, mix remaining lemon juice, sugar and salt. Cook over medium-high heat until sugar dissolves, do not boil.

Step 13: In large mixing bowl, whisk together eggs and egg yolks.

Step 14: Slowly pour lemon mixture into eggs whisking constantly. Pour back into saucepan.

Step 15: In small dish, combine reserved lemon juice and dry gelatin, stirring until dissolved.

Step 16: Stir into egg mixture in saucepan. Remove from heat.

Step 17: Add butter that has been thawed enough to cut into cubes. Stir until butter melts.

Step 18: Cover with plastic wrap and refrigerate about 4 hours before using to ice the cake.