Lemon Whipped Cream Torte
Yield
1 cakePrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
softened |
|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 ¼ | cups |
sugar
divided |
|
| 2 | teaspoons |
lemon zest
grated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
cake flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
milk
|
|
| 6 | each |
egg whites
|
*
|
| Filling | |||
| ½ | cup |
sugar
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 ¾ | cups |
milk
|
|
| 3 | each |
egg yolks
lightly beaten |
*
|
| ¼ | cup |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | cup |
heavy whipping cream
whipped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
softened |
|
| 59 | ml |
vegetable shortening
|
*
|
| 296 | ml |
sugar
divided |
|
| 1E+1 | ml |
lemon zest
grated |
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
cake flour
|
|
| 15 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
milk
|
|
| 6 | each |
egg whites
|
*
|
| Filling | |||
| 118 | ml |
sugar
|
|
| 79 | ml |
all-purpose flour
|
|
| 414 | ml |
milk
|
|
| 3 | each |
egg yolks
lightly beaten |
*
|
| 59 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon zest
grated |
|
| 237 | ml |
heavy whipping cream
whipped |
|
Directions
In a bowl cream butter, shortening and 1 cup sugar.
Add lemon peel and vanilla; mix well.
Combine flour, baking powder and salt. Gradually add to creamed mixture with milk, mixing well after each addition; set aside.
Beat egg whites until soft peaks form.
Gradually add remaining sugar, beating until stiff peaks form.
Fold into the cream mixture.
Pour into 3 greased and waxed paper lined 9 inch round cake pans.
Bake at 350℉ (180℃) for 15 to 20 min or til cake test done.
Cool in pans 10 min before removing to a wire rack.
For filling, combince sugar and flour in a saucepan.
Gradually add milk; cook and stir until thickened and bubbly.
Cook and stir 2 minutes more.
Remove from heat.
Gradually stir a little of hot filling into the yolks; return all to the pan.
Bring to a gentle boil.
Cook and stir 2 min more.
Remove from heat and stir in lemon juice, vanilla and lemon peel.
Cover and cool.
Fold in the cream then spread between each layer and on top of cake.
Cover and chill.
