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To make waxed paper liners for cake pans. Tear out 3 pieces of waxed paper that would fit the bottom of the 9-inch cake pan, placing the pieces of waxed paper on top of each other. . Draw around the pan, and cut out. Test to see if it will fit evenly in the bottom of the cake pan, making little adjustments, if necessary.  I like to keep several of these on hand.
 
Always separated eggs while cold but beat egg whites at room temperature.
 

What could speak more of “Summer” than a beautiful lemon-type cake? This old fashioned Lemon-Cheese Cake is sure to bring you rave reviews when you take it to a family reunion or your favorite pot luck dinner.

It contains no cheese but is a beautiful 3 layer cake with a rich creamy “cheeselike” filling and beautiful fluffy white lemon tasting frosting.

Bon Appetit!

Lemon-Cheese Cake

The cooked filling reminds you very much of a lemon pie! And the fluffy white cooked frosting of your Grandmothers divinity icing!

 

CAKE:

1 cup real butter, softened

2 cups granulated sugar

¾ cup water

¼ cup whole milk

3¼ cups sifted cake flour (I use White Lily)

2-3/4 tsp. baking powder

½ tsp. salt

1 tsp. pure vanilla extract

6 egg whites, room temperature

 

Preheat oven to 350 degrees. Grease and flour 3, 9-inch cake pans and line with waxed paper. (See tips) Cream butter with electric mixer, gradually adding the sugar, about ½ cup at a time. Combine the water and milk together; set aside.  Sift together the sifted cake flour, baking powder and salt and add to creamed mixture alternately with the water/milk mixture, beginning and ending with the flour mixture. Stir in the vanilla. Beat the egg whites until stiff peaks form and fold into batter. Pour into prepared cake pans and bake for 20 to 25 minutes until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Turn out upside down on wire cake coolers and peel off the waxed paper. Cool completely while making the Lemon-Cheese Filling.

LEMON-CHEESE FILLING:

1 cup granulated sugar

3 Tbsp. cornstarch

½ tsp. salt

1 cup fresh lemon juice

2 Tbsp. grated fresh lemon rind

6 large egg yolks, beaten lightly with a fork

1/3 cup butter (5-1/3 Tbsp.) (see the mark on the butter wrapper)

 

Combine the sugar, cornstarch and salt. Stir in the lemon juice and rind and pour into a heavy saucepan. Cook over medium heat, stirring constantly with a wire whisk, until it thickens and comes to a rolling boil. Using a timer, boil for 1 minute, stirring constantly.

Gradually add some of the hot mixture to the lightly beaten egg yolks, stirring and then add the rest of the hot mixture to the egg yolks. (This is called “tempering” the eggs”)

Cook, about 1 minute, stirring constantly till it’s thoroughly heated. Remove from heat and add the butter. (If you cut the butter in slices, it melts faster). Cool Completely. Spread between layers of cake.  Makes about 2 cups.

 

FROSTING:

1 cup granulated sugar

1/3 cup water

2 Tbsp. white corn syrup

2 large egg whites, room temperature

¼ cup sifted powdered sugar

1 tsp. pure lemon extract

 

Combine the sugar, water and corn syrup in a heavy saucepan. Cook over medium heat, stirring constantly, until temperature reaches 232 degrees on candy thermometer.

Beat the egg whites on high until soft peaks form. Continue beating while slowly add the hot syrup in a heavy stream. Add the powdered sugar and lemon extract, beating until stiff peaks form and frosting is thick enough to spread. Makes about 3 cups of frosting.
Recipe Archives
June, 2016