CMN 2006: The first time I made this I actually substituted a half batch of the filling from Individual Raspberry-Lemon Cream Pies so that I could use up some of the egg yolks not needed in this recipe.
Ingredients:
CAKE:
2 1/4 cups Gold Medal all-purpose flour
1 2/3 cups sugar
2/3 cup shortening
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
5 egg whites
LEMON FILLING:
3/4 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup water
1 teaspoon grated lemon peel
1 tablespoon butter or margarine
1/3 cup lemon juice
4 drops yellow food color, if desired
WHITE MOUNTAIN FILLING
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
2 egg whites
1 teaspoon vanilla
Directions:
CAKE:
1. Heat oven to 225°. Grease bottom and side of two 9-inch round pans, three 8-inch
round pans or one 13 x 9-inch pan with shortening or spray with cooking spray; lightly flour.
2. In large bowl, beat flour, sugar, shortening, milk, baking powder, salt and vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
3. Bake 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes, 13 x 9-inch pan 40 to 45 minutes, or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rounds 10 minutes, remove from pans to wire rack. Cool 13 x 9-inch cake in pan on wire rack. Cool completely, about 1 hour.
4. Fill layers with Lemon Filling or spread Lemon Filling over 13 x 9-inch cake. Frost cake with White Mountain Frosting.
LEMON FILLING:
In 1-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in water. Cook over medium
heat, stirring constantly, until mixture thickens and boils. Boil and stire 5 minutes. Remove from
heat; stir in lemon peel and butter. Stir in lemon juice and food color; cool. If filling is too soft,
refrigerate until set.
WHITE MOUNTAIN FROSTING:
In 1-quart saucepan, stir sugar, corn syrup and water until well mixed. Cover and heat to rolling boil
over medium heat. Uncover and boil 4 to 8 minutes, without stirring, to 242°F on candy
thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball
that holds its shape until pressed. While mixture is boiling, in medium bowl, beat egg whites with
electric mixer on high speed just until stiff peaks form. Pour hot syrup very slowly in thin stream
into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about
10 minutes or until stiff peaks form.
Silver White Cupcakes: Fill paper-lined muffin cups 1/2 full. Bake 20 to 25 minutes. 2 1/2 dozen cupcakes
Silver White Sheet Cake: Pour batter into greased and floured 15 x 10 x 1-inch pan. Bake 25 minutes.
Small Silver White Cake: Decrease flour to 1 cup plus 2 tablespoons, sugar to 3/4 cup, shortening to 1/3 cup, milk to 2/3 cup, baking powder to 1 3/4 teaspoons, salt to 1/2 teaspoon, vanilla to 1/2 teaspoon and egg whites to 3. Pour batter into greased and floured 8-inch or 9-inch square pan. Bake 35 to 40 minutes.
12 servings. Prep time: 15 min., Start to finish: 2 hr.
1 serving: Calories 405 (Calories from Fat 115), Fat 13g (Saturated 4g), Cholesterol 5mg,
Sodium 450mg, Carbohydrate 67g (Dietary Fiber 1g), Protein 5g
Exchanges: 2 Starch, 2 1/2 Other Carbohydreates, 2 Fat
Carbohydrate choices: 4 1/2.