Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kathy Lee      

Recipe Categories:

    Lemon Cream Cake

    Source of Recipe


    List of Ingredients

    1 3/4 cups cake flour
    1 tablespoon baking powder
    1 teaspoon salt
    1/2 cup white sugar
    1/2 cup vegetable oil
    6 egg yolks
    3/4 cup water
    1 tablespoon lemon zest
    6 egg whites
    1/2 teaspoon cream of tartar
    3/4 cup white sugar
    1 cup heavy whipping cream
    2 1/2 cups lemon pie filling
    8 slices lemon

    Preheat oven to 350 degrees F (175 degrees
    C). In a large bowl, combine flour, baking
    powder, salt, and 1/2 cup sugar. Add oil,
    egg yolks, water and lemon rind. Beat with
    an electric mixer until smooth. In a small bowl, beat egg whites and cream of tartar until peaks form. Gradually add
    3/4 cup sugar, and beat until very stiff and
    shiny peaks form. Fold 1/3 of the whites
    into the batter, then quickly fold in
    remaining whites until no streaks remain.
    Turn batter into ungreased 10 inch tube pan.
    Bake at 350 degrees F (175 degrees C) for
    60 minutes or until a toothpick inserted in
    the center comes out clean. Invert cake and
    cool completely in pan. When cool, loosen
    edges and shake pan to remove cake.
    To Make Filling: Beat cream to stiff
    peaks. Fold in lemon filling. Chill until
    stiff. To Assemble Cake: Slice cake horizontally
    into 3 equal layers. Fill layers with 1/3
    cup of filling. Spread remaining filling on
    top layer. Decorate with lemon slices.





previous page | recipe circus home page | member pages
mimi's cyber kitchen |