Recipe: Lemon Whipped Cream Torte (3-layer lemon cake, whipped cream filling)

LEMON WHIPPED CREAM TORTE

1/4 cup butter, softened
1/4 cup shortening
1 1/4 cups sugar, divided use
2 tsp grated lemon peel
1/2 tsp vanilla extract
2 cups cake flour
1 tbsp baking powder
1/4 tsp salt
3/4 cup milk
6 egg whites
Lemon Filling (recipe follows)

Preheat oven to 350 degrees F. Grease 3 (9-inch) round cake pans and line with waxed paper.

In a bowl cream butter, short and 1 cup sugar. Add lemon peel and vanilla; mix well. Set aside.

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

Beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold into the creamed mixture. Pour into prepared pans.

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

Spread the Lemon Filling between each layer and on top of cake. Cover and refrigerate.

LEMON FILLING

1/2 cup sugar
1/3 cup all-purpose flour
1 3/4 cups milk
3 yolks, lightly beaten
1/4 cup lemon juice
1 tsp vanilla ext
1 tsp grated lemon peel
1 cup heavy (whipping) cream, whipped

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

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

Remove from heat and stir in lemon juice, vanilla and peel. Cover and cool.

Fold in the whipped cream.

Makes 1 (3-layer, 9-inch) cake
Source: Taste of Home magazine