Recipe - Lemon Snow Cake

Stephen Ceideburg

CAKE
2 One fourth cup Sifted cake flour
1 One half cup Granulated sugar
1 tablespoon Baking powder
Three fourths teaspoon Salt
2/3 cup Vegetable shortening
1 cup Milk, divided
Three fourths teaspoon Almond extract
Three fourths teaspoon Lemon extract
Three fourths teaspoon Vanilla
3 Eggs

FILLING
Three fourths cup Powdered sugar
One half cup Butterflavored shortening
2 tablespoon Evaporated milk
1 teaspoon Butter flavoring
One fourth teaspoon Almond extract
One fourth teaspoon Lemon extract
One fourth teaspoon Vanilla
One half cup Marshmallow creme

TOPPING
Three fourths cup Granulated sugar
2 tablespoon Plus 1 One half teaspoons
cornstarch
1/8 teaspoon Salt
Three fourths cup Water
2 Egg yolks, lightly beaten
3 tablespoon Fresh lemon juice
1 teaspoon Grated lemon zest
1 tablespoon Bufferflavored shortening
One half teaspoon Lemon extract
One half teaspoon White vinegar
1 One half cup Flaked sweetened coconut
1 Candy lemon drops, optional
decoration

Oregon State Fair Americana Cake Winner Florence Neavoll, Salem

To make cake: Preheat oven to 350 degrees. Grease and flour
13by9by2inch pan.

Sift cake flour with granulated sugar, baking powder and salt 3 times.
Place in large bowl. Add shortening, One half cup of the milk, almond extract,
lemon extract and vanilla. Beat at medium speed of electric mixer 2
minutes. Add remaining One half cup milk and eggs. Beat 2 minutes. Pour into
pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes before removing from pan. Place upside down on
cooling rack. Cool completely. Split cake in half through the middle to
make two thin layers.

To make filling: Combine powdered sugar, shortening, evaporated milk,
butter flavoring, almond extract, lemon extract and vanilla in medium bowl.
Beat at high speed 5 minutes. Add marshmallow creme. Beat until
wellblended.

To make topping: Combine granulated sugar, cornstarch, salt, water, egg
yolks and lemon juice in small saucepan. Cook and stir on medium heat until
mixture comes to a boil and is thickened and clear. Remove from heat. Add
lemon zest, shortening, lemon extract and vinegar. Blend well. Refrigerate
until chilled.

To assemble: Reserve One half cup filling. Spread remaining filling on bottom
cake layer. Cover with top cake layer. Spread reserved One half cup filling very
thinly over top and sides of cake. Spread topping over filling. Sprinkle
with coconut, pressing coconut lightly against sides. Refrigerate 30
minutes or longer.

Decorate with candy lemon drops, if desired. Refrigerate leftovers.

From the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini