2 c Sifted all purpose flour
1/2 ts Salt
2 1/2 ts Baking powder
2 ts Vanilla extract
1/2 c Softened butter
1 1/2 c Sugar
4 lg Egg whites
3/4 c Milk
LEMON FILLING
1 c Sugar
1/4 ts Salt
2 ts Cornstarch
4 lg Egg yolks
1/3 c Fresh lemon juice
1/4 c Butter
1/4 ts Vanilla extract
2 ts Grated lemon rind
Cake Directions: Sift flour with salt and baking powder and set
aside. Add vanilla extract to softened butter and mix well. Gradually
blend in sugar. Beat in egg whites, one at a time. Add flour mixture
alternately with milk. Beat batter for half minute. Turn batter into
two well greased, lightly floured 9 inch round cake pans. Bake in
preheated 375 oven for 25 to 30 minutes, or until a toothpick
inserted in the center comes out clean. Cool cakes in pan for 10
minutes. Turn out onto wire racks to finish cooling. When cake is
cold, spread Lemon Cheese Filling between layers and over top layer.
Directions for Lemon Cheese Filling: Combine sugar, salt and
cornstarch in top part of a one quart double boiler. Add egg yolks
and mix well. Stir in lemon juice. Cover and cook over simmering
water for 20 minutes, or until mixture has thickened, stirring
frequently to prevent lumping. Remove from heat and stir in butter,
vanilla and lemon rind. Chill over ice water until firm enough to
spread. Makes 1 1/4 cups or enough to spread over the tops of two 9
inch cake layers.
Yields
1 Cake