Lemon-Cream Sherbet Cake
|Sugar||2 1⁄8 Cup (34 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Sifted cake flour||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Lemon rind||1 1⁄2 Tablespoon|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
Preheat oven to 325 degrees.
Beat egg whites until foamy; add salt and cream of tartar.
Beat until stiff peaks form, adding 1/2 cup sugar gradually.
Mix egg yolks with 1/2 cup sugar, water, vanilla and lemon juice; beat until thick and lemon colored.
Fold into egg whites; fold in flour gradually.
Pour into 2 ungreased 9-inch round layer pans.
Bake for 30 to 35 minutes.
Invert pans on rack; cool.
Remove cake from pans.
Dissolve 1 cup sugar in milk.
Add lemon rind and lemon juice, stirring constantly.
Pour into 2 refrigerator trays; freeze for 1 hour and 30 minutes or until mushy.
Beat 2 egg whites until stiff peaks form, adding remaining sugar slowly.
Whip cream until stiff; add to frozen mixture.
Add egg whites; blend well.
Pack into 9-inch round cake pan; freeze for 2 hours or until firm.
Unmold lemon sherbet; place between cake layers.