Elaine's White Cake With Lemon Filling and Divinity Icing
'Our Favorites', Unobee Chapter, DAR
White Cake:
1 cup shortening
2 cups sugar
3 cups cake flour
3 level tsp. baking powder
1/4 tsp. salt
1 cup milk
6 egg whites
1 tsp. vanilla extract
1/2 tsp. almond extract
Lemon Filling:
1 cup sugar
1/2 cup flour
2 lemons (juice and rind, grated)
1/2 cup water
1/2 cup butter, or 1 stick margarine
3 egg yolks
Divinity Icing:
2 cups sugar
2 T. corn syrup
1/2 cup water
2 beaten egg whites
1 tsp. vanilla extract
1/2 tsp. almond extract
Cake: Cream shortening and sugar thoroughly. Sift together flour, baking powder
and salt. Add to sugar mixture alternately with milk. Beat egg whites until
peaks form (but not dry) and fold into mixture. Add extracts. Pour batter into
1 oblong pan or 2 smaller pans, and bake at 350 degrees for 25 to 30 minutes.
Lemon Filling: Combine sugar, flour, lemon rind and water. Cook on low heat
until quite thick. Add butter, lemon juice and beaten egg yolks. Cook 3 or 4
minutes until thick, stirring constantly.
Divinity Icing: Stir sugar, corn syrup and water until dissolved. Place on heat
and allow to cook without stirring. When the syrup spins a thread twice (or
reaches 230 to 234 degrees on a candy thermometer), remove from heat and pour
slowly over beaten egg whites. Continue beating until ready to spread. Add
extracts. Spread on top of white cake.
from the July 2006 issue of Today in Mississippi
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