Recipe - Lemon Whipped Cream Torte

One fourth cup Butter, sftnd
One fourth cup Shortening
1 One fourth cup Sugar, divided
2 teaspoon Lemon peel, gr
One half teaspoon Vanilla extract
2 cup Cake flour
1 tablespoon Bkg pwd
One fourth teaspoon Salt
Three fourths cup Milk
6 Egg whites
Filling:
One half cup Sugar
1/3 cup Allpurpose flour
1 Three fourths cup Milk
3 Yolks, lightly beaten
One fourth cup Lemon juice
1 teaspoon Vanilla ext
1 teaspoon Lemon peel, gr
1 cup Heavy cream, whipped

In a bowl cream butter, short and 1 cup sugar. Add lemon peel and vanilla;
mix well. Comb flour, bkg pwd and salt. Grad add to creamed mix alt with
milk, mixg well after each addition; set aside. Beat egg whites til soft
peaks form. Grad add rem sugar, beatg til stiff peaks form. Fold into the
cream mix. Pour into 3 greased and waxed paper lined 9" round cake pans.
Bake at 350 for 1520 min or til cake test done. Cool in pans 10 min before
rem to a wire rack. For filling, comb sugar and flour in a saucepan. Grad
add milk; cook and stir til thickened and bubbly. Cook and stir 2 min more.
Rem from heat. Grad stir a little of hot fillg into the yolks; return all
to the pan. Bring to a gentle boil. Cook and stir 2 min more. Remove from
heat and stir in lemon juice, vanilla and peel. Cover and cool. Fold in
the cream then spread between each layer and on top of cake. Cover and
chill.

Source: 'Taste of Home' magazine

Posted to MMRecipes Digest by Country Mouse mjcksn@telusplanet.net on
17 A, ug 1998