Serves: 5
Total Calories: 1,192
Cream butter and sugar, beating until light and fluffy. Add sifted dry ingredients alternately with milk. Add vanilla. Fold in stiffly beaten egg whites. Pour into 3 greased round 9-inch layer pans. Bake at 350° for 25-30 minutes, or until top springs back when touched. Cool on racks.
Lemon Jelly Filling:
Combine all ingredients in top of double boiler. Cook over hot water, stirring constantly until thick, about 20-25 minutes. Cool completely, then put in freezer for a few minutes to firm up a little more. Spread between layers of cake and ice top and sides with 7-minute icing. If you prefer, spread filling between layers and on top, and sprinkle with coconut. Ice sides with 7-minute icing.
Editor's Extra:
To make 7-minute icing, beat 2 egg whites, 2 cups of sugar, and 1?3cup water over boiling water for 7 minutes, or until stiff. Beat in 1 teaspoon vanilla.
This Lemon Jelly Cake recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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