White triple-layer cake with lemon filling
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking spray | ||
| 1 | tablespoon | Cake flour |
| 3½ | cup | Sifted cake flour |
| 2 | teaspoons | Baking powder |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1¾ | cup | Sugar |
| ¼ | cup | Butter or stick margarine; softened |
| 1½ | tablespoon | Vegetable oil |
| 2 | larges | Egg whites |
| 1⅔ | cup | Fat-free milk |
| ½ | cup | Plain fat-free yogurt |
| 2½ | teaspoon | Vanilla |
| ¼ | teaspoon | Butter extract |
| Lemon Filling; (see recipe) | ||
| Fluffy White Frosting; (see recipe) | ||
Directions
Preheat oven to 350°. Coat 3 - 8-inch round cake pans with cooking spray, and dust pans with 1 tbsp flour.
Lightly spoon sifted flour into dry measuring cups; level with a knife.
Combine sifted flour, baking powder, salt and baking soda. Combine sugar, butter and oil in a large bowl; beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beat well after each addition. Combine milk and yogurt. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in extracts.
Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. BAke at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.
Place 1 cake layer on a plate; spread with half of Lemon Filling, and top with another cake layer. Spread with remaining Lemon Filling and top with last cake layer. Spread Fluffy White Frosting over top and sides of cake.
Recipe by: Cooking Light - March 1998 Posted to MC-Recipe Digest by The Taillons <taillon@...> on Feb 21, 1998