Ingredients:
Instructions:
Combine egg whites (at room temperature) and cream of tartar in a large bowl. Beat the egg whites at high speed with an electric mixer until stiff peaks form, then set aside. Cream the shortening, then gradually add the sugar beating at medium speed until well blended. Combine the flour, soda and salt, then add to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the extracts, then fold in 1/4th of the beaten egg whites and blend well, then fold in the remaining egg whites. Pour the batter into 3 greased and floured 9-inch round cakepans and bake at 350° for 25 minutes or until they test done with a toothpick. Cool in the pan for 10 minutes, then remove and cool completely on wire racks. Spread lemon filling between the layers, then spread the tops and sides with frosting.
Ingredients:
Instructions:
Combine water, sugar, cornstarch, lemon juice, lemon zest and butter in a heavy saucepan and cook over medium heat, stirring constantly until the mixture comes to a boil. Boil for 1 minute, then remove from the heat. Stir 1/4th of the hot mixture into the egg yolks, then add the yolk mixture to the remaining hot mixture, stirring constantly. Return to the heat and cook, stirring constantly for 1 minute. Remove and let cool.
Ingredients:
Instructions:
Combine all the ingredients together in the top of a large double boiler and beat on low speed with an electric mixture for 30 seconds or just until blended. Place over boiling water and beat constantly on high speed for 7 minutes or until stiff peaks form, then remove from the heat. If necessary, beat for an additional 2 minutes until the frosting is thick enough to easily spread.