Cake
8 egg whites
1 tsp. cream of tartar
½ tsp. salt
1 cup sugar
7 egg yolks
1 cup all purpose flour
1/3 cup lemon juice
2 tsp. grated lemon peel
Filling
1 cup sugar
¼ cup cornstarch
dash of salt
1 ¼ cups water
2 egg yolks
3 Tbsp. lemon juice
1 Tbsp. butter
2 tsp. grated lemon peel
Topping
2 cups whipping cream
3-4 drops yellow food coloring, if desired.
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Heat oven to 325o. In large bowl, beat egg whites until foamy. Add cream of tartar and ½ tsp. salt; beat until soft peaks form. Gradually add ½ cup of the sugar, beating until stiff peaks form. Set aside.
In small bowl, beat 7 egg yolks until lemon colored, about 2 minutes. Gradually add remaining ½ cup sugar, beating until thick and light lemon colored. Add flour, 1/3 cup lemon juice and 2 tsp. lemon peel to egg yolk mixture; beat at low speed for 1 minute. By had, gently fold egg yolk mixture into egg white mixture. Pour into ungreased 10 inch tube pan.
Bake at 325o for 40-55 minutes, or until top springs back when touched lightly in center. Immediately invert cake onto funnel or bottle; let hang until completely cool. Remove from pan.
In small saucepan, combine 1 cup sugar, cornstarch and dash of salt; mix well. Gradually stir in water. Cook over medium heat until mixture thickens and boils, stirring constantly; remove from heat. In small bowl, beat 2 egg yolks; gradually blend small amount of hot mixture into egg saucepan; cook over low heat 2-3 minutes or until thickened, stirring constantly. Remove from heat; stir in 3 Tbsp. lemon juice, margarine and 2 tsp. lemon peel. Cool. Reserve ½ cup filling mixture for topping.
In small bowl, beat whipping cream until slightly thickened. Add reserved ½ cup filling mixture and food color; beat until thickened, about 30 seconds. Do not overbeat.
To assemble cake, slice cake horizontally to make 3 layers. Place bottom layer on serving plate; spread with half (about ½ cup) of filling mixture. Place middle layer on top; spread with remaining filling. Top with third layer. Spread sides, center and top of cake with topping. Refrigerate at least 1 hour before serving. Store in refrigerator.
Makes 16 servings.