LEMON LAYER CAKE FOR PASSOVER RECIPE
Provided by commercecook
Number Of Ingredients 17
Steps:
- Cake: Preheat oven to 325 degrees. Trace the bottom of the baking pans onto a piece of parchment and cut out the circle. Use margarine to grease the baking pans; position the parchment circle in the pan and grease the paper. Separate the eggs into whites and yolks. Combine egg yolks, water, lemon juice and sugar in the bowl and beat on low to combine, then add the cake meal, potato starch and lemon zest. Beat on medium speed until well incorporated. Beat the egg whites and salt in a separate, clean bowl on high speed until stiff peaks form. Gently fold in the egg yolk mixture, then pour into prepared pans. Bake about 15 minutes, rotating the pans half way through the cooking time. For the lemon cream: Combine the eggs, yolks and sugar in a double boiler set over a pan of barely boiling water. Whisk in the lemon zest and juice. Cook about 25 minutes, whisking occasionally, so the mixture becomes thick. Be patient, don't stir too much. Remove the bowl from the heat and whisk in a tablespoon of the margarine at a time. Cool for 10 minutes, then cover with plastic wrap and refrigerate at least 4 hours or overnight. To assemble: Unwrap the cakes and stack, adding a little lemon cream between each layer, leaving enough lemon cream to add to the Cool Whip to frost the cake at the end. When the layers are done, add some Cool Whip to the remaining lemon cream until it looks like enough to frost the cake. Frost and refrigerate.
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