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]Cake:
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
Filling:
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]Frosting:
1 cup unsalted butter, room temperature
3 cups confectioners' sugar, sifted
7 ozs. marshmallow creme
2 cups shredded coconut, toasted
Cake:
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.
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Filling:
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.
Frosting:
Beat butter with an electric mixture until
fluffy. With mixer on low, add confectioners' sugar. Add marshmallow
fluff and beat until fluffy.
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Assembly:
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.
