Lemon-Filled White Cake

Step 1: Heat oven to 350 degrees. Grease and flour 2 round layer pans.

Step 2: Combine dry ingredients in a bowl, mixing well. Add shortening, milk and vanilla, mixing just until combined.

Step 3: In a separate bowl, beat egg whites until stiff peaks form.

Step 4: Carefully fold egg whites into cake batter in two stages. Pour into pan(s).

Step 5: Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool.

Step 6: Mix sugar, cornstarch and salt in a saucepan.

Step 7: Gradually add water and cook over medium heat, stirring constantly till mixture thickens. Boil and stir 1 minute.

Step 8: Remove from heat and add lemon zest and butter. Gradually stir in lemon juice.

Step 9: Cool thoroughly, refrigerating if necessary.

Step 10: 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.

Step 11: Meanwhile, beat egg whites until stiff peaks form.

Step 12: Very slowly pour hot syrup in a thin stream into egg whites, beating on high till stiff peaks form. Add vanilla.

Step 13: To assemble, fill layers with lemon filling, and ice with prepared frosting.