This light, moist cake is my favorite
This light, moist cake is my favorite. It tastes heavenly and is special enough for most any occasion. —Fayrene De Koker, Vancouver, Washington[post_ads_2]
1 3/4 cups egg whites, room temperature (about 13 large egg whites)
1/4 tsp. salt
2 tsps. cream of tartar
1 1/2 cups fine granulated sugar
1 1/2 tsps. vanilla extract
1 cup cake flour
3/4 cup granulated sugar
1/4 cup cornstarch
1 cup water
2 lg. egg yolks, lightly beaten
2 Tbsps. butter
1 Tbsp. lemon zest
1/4 cup fresh lemon juice[post_ads_2]
1 cup unsalted butter, room temperature
3 cups confectioners' sugar, sifted
7 ozs. marshmallow creme
2 cups shredded coconut, toasted
Preheat oven to 350 degrees. Sift flour, 1/2 cup of fine sugar and salt together into a bowl or onto wax paper and repeat three times. Set aside. Beat egg whites at medium-high speed until frothy; add vanilla and cream of tartar. Beat until soft peaks form when beaters are raised. Sift remaining 1 cup sugar and then at low speed slowly add to egg whites.
Beat on high speed for 3-5 minutes or until stiff peaks form. Sift about 1/4 of the flour mixture over the egg whites; gently mix into batter; repeat until all sifted flour mixture is added and mixed in. Set aside. Gently spoon batter into an ungreased 10-inch tube pan with a removable bottom. Run a knife or spatula through batter; smooth top of batter with a spatula. Bake at 350 degrees for 40-45 minutes or until cake springs back when lightly touched. Invert pan and cool completely. Loosen cake from sides and center with a narrow spatula or knife. Transfer cake to a cake plate.
Combine sugar, cornstarch and water in a saucepan over medium heat. Stir constantly until mixture thickens and comes to a boil. Stir for one minute more. Remove the pan from the heat. Spoon about half of the hot mixture into a small bowl with the egg yolks, and whisk. Pour the egg mixture back into the pan and cook on medium heat, stirring until the curd is thickened. Remove from the heat and stir in the butter, lemon juice and lemon zest. Let it cool, then refrigerate until completely chilled and set.
Beat butter with an electric mixture until fluffy. With mixer on low, add confectioners' sugar. Add marshmallow fluff and beat until fluffy.
Slice cake into three equal layers. Set first layer on serving plate and top with half of the lemon filling. Place second layer on top and spread with the other half of lemon filling. Top with the last layer of cake and frost. Sprinkle with toasted coconut. (To toast coconut: Spread onto a cookie sheet and place into a 325 degree oven. Cook for about 5 to 10 minutes until lightly browned.)
Note: Refrigerate cake until ready to serve.