All Easy Recipes. Cook all that you can cook. Lemon Cream Cake
 
What You Need:            (To Serve: 8 to 10)
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  • 5 eggs, separated
  • Sugar
  • 1/8 teaspoon salt
  • teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon extract
  • cup all-purpose flour
  • 1 cup milk
  • 1 can (11 ounces) condensed Cheddar cheese soup
  • 1/3 cup cornstarch
  • 3 tablespoons dark rum
  • teaspoon vanilla extract
  • 3 egg yolks, lightly beaten
  • Confectioner's sugar
  • Lemon slices (for garnish)

  • How To Cook:
    1. To prepare for cake, grease two 8-inch cake pans, line with waxed paper, grease and flour bottom and sides, then shake to remove excess flour.

    2. Beat egg yolks, 1/3 cup sugar, salt, lemon rind, juice and extract until thick and lemon-colored; stir in flour.

    3. Beat egg whites in a separate bowl until soft peaks form; gently fold egg whites into flour mixture.

    4. Pour mixture into prepared pans; bake in preheated 400F oven 15 minutes.

    5. Remove from pans, remove waxed paper and cool.

    6. Cut each cake layer horizontally in half; spread 1/3 filling between each layer.

    7. Stack layers; sprinkle top with confectioner's sugar and garnish with lemon slices.

    FILLING:
    1. In a saucepan, blend milk, soup, cup sugar, cornstarch, rum and vanilla until smooth.

    2. Cook over low heat, stirring until thickened.

    3. Remove from heat; pour 1 cup hot liquid into beaten egg yolks, stirring constantly.

    4. Stir egg mixture into soup mixture; cook over low heat, stirring until thickened.

    5. Cover with waxed paper; cool to room temperature.


     
     
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