For the Lemon Custard:
3 large eggs
3 egg yolks
3/4 cup granulated or superfine sugar
1 tablespoon grated lemon peel
1/2 cup strained fresh lemon juice
1/2 cup (1 stick/4 oz./113g) butter, cut into 8 pieces
For the Cake:
2 1/4 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
5 large eggs, separated
1 large egg
1 1/3 cups granulated sugar divided
1/2 cup vegetable oil
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2/3 cup orange juice
1 tablespoon fresh lemon juice
1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice
For the Frosting:
2 cups whipping cream, whipped with 1/4 cup granulated sugar
For the Custard:
Whisk together eggs and egg yolks in 1 1/2-quart saucepan. Add sugar, lemon juice and peel, whisking after each addition. Add butter; cook over medium heat, stirring constantly, just until mixture reaches 160°F (70°C) and thickens. (Do not boil.) Immediately pour custard into bowl. Cover with plastic wrap and place in refrigerator until chilled.
For the Cake:
Butter the bottoms of three 9-inch cake pans; line with waxed paper. Preheat oven to 325°F (160°C). Sift together cake flour, baking powder and salt. Beat the 5 egg yolks and 1 whole egg in large mixer bowl on medium-high speed 3 minutes. Add 1 cup sugar very gradually; blend 4 to 5 minutes until thick. Slowly add oil, orange peel and lemon peel; beat 1 minute. Reduce speed to medium-low. Combine orange and lemon juice. Alternately add cake flour mixture and juice to yolk mixture, beginning and ending with flour mixture. Scrape bowl and beat just until blended.
Using clean beaters, beat egg whites on medium speed in large bowl until frothy. Add cream of tartar (or lemon juice). Increase speed; beat until soft peaks form. Gradually add remaining 1/3 cup sugar; beat until stiff peaks form. Gently fold about 1/3 of beaten egg whites into cake batter to lighten; fold remaining egg whites into batter. Pour into prepared pans. Bake 20 to 25 minutes or until golden and center springs back when touched. Cool 10 minutes on wire racks; remove from pans to cool completely on wire racks. Spread two cake layers with lemon custard. Place atop one another on serving platter. Top with third cake layer. Frost top and sides with sweetened whipped cream. Refrigerate until ready to serve.
Makes: 16 Servings
Source: Recipes from Famous Inns/Seasonal Celebrations.
Date: March 7, 2003