August 29, 2008, Newsletter Issue #241: Lemon Platinum Cake

Tip of the Week

This beautiful cake is a real showstopper. Buy the best quality lemon curd you can find, since it´s such an important part of this cake. The lemon sponge cake would also be wonderful served on its own, perhaps with some crushed strawberries on the side.

8 egg whites
1 tsp. cream of tartar
Dash salt
1 cup sugar
7 egg yolks
1 cup flour
1/3 cup lemon juice


Beat egg whites until foamy, then add cream of tartar and salt. Beat until soft peaks, then add 1/2 cup of the sugar, beating until stiff. Set aside. In small bowl, beat egg yolks until light, thick and lemon colored, about 3 minutes. Gradually beat in 1/2 cup sugar. Add flour and lemon juice and mix. Fold beaten egg whites into yolk mixture. Pour into ungreased 10" tube pan and bake at 325 degrees 40-50 minutes until top springs back. Invert cake and cool completely. Remove from pan.

1-1/2 cups purchased lemon curd
2 cups whipping cream


Beat cream until slightly thickened. Add 1/2 cup lemon curd and beat another 30 seconds until thick. Refrigerate until you assemble the cake.


Slice cooled cake horizontally to make 3 layers. Place 1 layer on serving plate and spread with 1/2 of the lemon curd. Place second layer on top and spread with more lemon curd. Place top layer on top and frost top and sides with whipped cream frosting. Chill at least 1 hour before cutting.

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