Lemon snow cake

Yield: 6 Servings

Measure Ingredient
\N \N Stephen Ceideburg
2¼ cup Sifted cake flour
1½ cup Granulated sugar
1 tablespoon Baking powder
¾ teaspoon Salt
⅔ cup Vegetable shortening
1 cup Milk, divided
¾ teaspoon Almond extract
¾ teaspoon Lemon extract
¾ teaspoon Vanilla
3 \N Eggs
¾ cup Powdered sugar
½ cup Butter-flavored shortening
2 tablespoons Evaporated milk
1 teaspoon Butter flavoring
¼ teaspoon Almond extract
¼ teaspoon Lemon extract
¼ teaspoon Vanilla
½ cup Marshmallow creme
¾ cup Granulated sugar
2 tablespoons Plus 1 1/2 teaspoons cornstarch
⅛ teaspoon Salt
¾ cup Water
2 \N Egg yolks, lightly beaten
3 tablespoons Fresh lemon juice
1 teaspoon Grated lemon zest
1 tablespoon Buffer-flavored shortening
½ teaspoon Lemon extract
½ teaspoon White vinegar
1½ cup Flaked sweetened coconut
1 \N Candy lemon drops, optional decoration




Oregon State Fair Americana Cake Winner Florence Neavoll, Salem To make cake: Preheat oven to 350 degrees. Grease and flour 13-by-9-by-2-inch pan.

Sift cake flour with granulated sugar, baking powder and salt 3 times.

Place in large bowl. Add shortening, ½ cup of the milk, almond extract, lemon extract and vanilla. Beat at medium speed of electric mixer 2 minutes. Add remaining ½ cup milk and eggs. Beat 2 minutes.

Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Place upside- down on cooling rack. Cool completely. Split cake in half through the middle to make two thin layers.

To make filling: Combine powdered sugar, shortening, evaporated milk, butter flavoring, almond extract, lemon extract and vanilla in medium bowl. Beat at high speed 5 minutes. Add marshmallow creme. Beat until well-blended.

To make topping: Combine granulated sugar, cornstarch, salt, water, egg yolks and lemon juice in small saucepan. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Remove from heat. Add lemon zest, shortening, lemon extract and vinegar.

Blend well. Refrigerate until chilled.

To assemble: Reserve ½ cup filling. Spread remaining filling on bottom cake layer. Cover with top cake layer. Spread reserved ½ cup filling very thinly over top and sides of cake. Spread topping over filling. Sprinkle with coconut, pressing coconut lightly against sides. Refrigerate 30 minutes or longer.

Decorate with candy lemon drops, if desired. Refrigerate leftovers.

From the Oregonian's FOODday, 1/12/93.

Posted by Stephen Ceideburg

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