Serves: 16
Total Calories: 263
Heat oven to 325°F. In large bowl, beat egg whites until foamy. Add cream of tartar and 1/2 teaspoon salt beat until soft peaks form. Gradually add 1/2 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 1/2 cup sugar, beating until thick and light lemon colored. Add flour, 1/3 cup lemon juice and 2 teaspoons lemon peel to egg yolk mixture beat at low speed for 1 minute. By hand, gently fold egg yolk mixture into egg white mixture. Pour batter into ungreased 10-inch tube pan.
Bake at 325°F. for 40 to 55 minutes or until top springs back when touched lightly in center. Immediately invert cake onto funnel or soft drink bottle let hang until completely cool. Remove from pan.
In small saucepan, combine 1 cup sugar, cornstarch and dash 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 yolks. Return egg yolk mixture to saucepan cook over low heat 2 to 3 minutes or until thickened, stirring constantly. Remove from heat stir in 3 tablespoons lemon juice, margarine and 2 teaspoons lemon peel. Cool. Reserve 1/2 cup filling mixture for topping.
In small bowl, beat whipping cream until slightly thickened. Add reserved 1/2 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 1/2 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. Just before serving, cut kiwifruit slices in half and arrange on cake or garnish as desired. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving: Calories 290 Protein 5g Carbohydrate 36g Fat 15g Sodium 130mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon Platinum Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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