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Lemon Feather Cake

cakes

6 eggs; separated
1 tablespoon grated lemon rind
1 1/4 cups fine fruit/berry sugar
3/4 cup potato flour or potato starch
1/4 cup lemon juice
icing sugar
----Lemon Cream Filling----
2 tablespoons grated lemon rind
1/2 cup lemon juice
1/2 cup granulated sugar
1/4 cup butter
3 eggs; lightly beaten
1 cup whipping cream

Return to top of double boiler; cook, whisking, for about 10 minutes or until thickened. Do not boil. Pour into bowl; place plastic wrap directly on surface. Let cool and refrigerate for at least 8 hours or up to 5 days. In large bowl, beat egg yolks, lemon rind and half of the sugar for 5 minutes or until pale and thickened; set aside. In separate bowl and using clean beaters, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Sprinkle one-third of the flour over yolk mixture and fold in; fold in half of the egg whites. Repeat once. Fold in remaining flour. Transfer 1/4 cup batter to small bowl; gradually fold in lemon juice. Fold back into remaining batter. Pour into parchment paper-lined 10 inch spring form pan. Bake in 350ºF oven for 35 to 40 minutes or until tester inserted in centre comes out clean. Let cool on rack; remove pan and paper. Whip cream; fold into filling. Using serrated knife, slice cake horizontally. Place bottom layer on plate and spread with filling; top with remaining layer. Sift icing sugar over top.

Contributor: The Canadian Living 20th Anniversary Cookbook.

Yield: 10 servings

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