Spring Favorites

Lemon Whipped Cream Torte

Ingredients

  • 1/4 c. butter, softened
  • 1/4 c. shortening
  • 1-1/4 c. sugar, divided
  • 2 t. grated lemon peel
  • 3/4 c. milk
  • 1/2 t. vanilla
  • 6 egg whites (save 3 yolks for filling)
  • 2 c. cake flour
  • 1 Tbls. baking powder
  • 1/4 t. salt

Filling

  • 1/2 c. white sugar
  • 1/3 c. unbleached all-purpose white flour
  • 1-3/4 c. milk
  • 3 egg yolks, lightly beaten
  • 1/4 c. lemon juice
  • 1 t. vanilla
  • 1 t. grated lemon peel
  • 1 c. heavy cream, whipped

Instructions

In a mixing bowl, cream butter, shortening and 1 cup of sugar. Add lemon peel and vanilla; mix well.

Combine flour, baking powder and salt. Gradually add to creamed mixture alternately with milk, mixing well after each addition; set aside.

Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into creamed mixture.

Pour into three greased and waxed paper-lined 9" round cake pans.

Bake at 350 degrees for 15-20 minutes or until cake tests done. Cool in pans 10 minutes before removing to a wire rack.

Filling: Combine sugar and flour in a saucepan. Gradually add milk; cook and stir until thickened and bubbly. Cook and stir 2 more minutes.

Remove from heat. Gradually stir a little of the hot filling into the yolks; return all to the pan. Bring to a gentle boil. Cook and stir 2 more minutes. Remove from heat.

Stir in lemon juice, vanilla and peel. Cover and cool. Fold in the cream.

To Assemble: Spread between each layer and on top of cake. Cover and chill.

NOTE: Serves 12-16.