Monday, February 24, 2014

LEMON FLUFF CAKE

2 cups cake flour
1 1/4 cups granulated sugar
3 tsp baking powder
3/4 tsp salt
3 egg whites
1 cup milk
1 tsp lemon extract
1/2 cup shortening
lemon curd for filling

Preheat oven to 375 degrees.
Lightly grease and flour two 8-inch round cake pans; set aside.

Sift together the flour, 1 cup of the sugar, baking powder, and salt.

Beat egg whites until stiff but still moist; gradually beat in the remaining 1/4 cup sugar until soft peaks form.

Add the milk, extract, and shortening to the flour mixture; beat 2 minutes, scraping down sides while beating.

Fold in the egg whites and pour the batter evenly into the two prepared pans.

Bake at 375 degrees for approximately 25 minutes until a wooden toothpick inserted in the center comes out clean.

Allow to cool in pans 5-10 minutes then remove to wire racks to cool completely.

After cakes are cooled, place one cake on cake platter and top with some lemon curd or lemon pudding as a filling. Place second cake atop the filling. Frost sides and top with a favorite frosting and decorate with fresh lemon slices, if desired.






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