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View more "Desserts & Sweets" recipes Lemon Feather Tall Cake Recipe

Lemon Feather Tall Cake

Dairy Farmers of Canada
Add to Calendar 10/20/2018 10:00 AM 10/20/2018 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:


Cake:
1 1/2 cups (375 mL) Simply-egg-whites or 12 egg whites or 1 tsp (5 mL) cream of tartar
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) sugar
1 cup (250 mL) Five Roses Cake and Pastry Flour

Frosting:
2 pkgs (3 1/2 oz/113 g each) lemon pie filling
2 cups (500 mL) 35 % whipping cream
2 cups (500 mL) fresh blueberries

Yields: 12 servings

See full recipe: https://www.dairygoodness.ca/recipes/lemon-feather-tall-cake?source=calendar
Lemon Feather Tall Cake true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 20 - 25 mins
  • Cooking Time 40 mins
  • Yields 12 servings
  • Course Desserts & Sweets
  • Prep. Time 20 - 25 mins
  • Cooking Time 40 mins
  • Yields 12 servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients


Cake:
1 1/2 cups (375 mL) Simply-egg-whites or 
12 egg whites or 
1 tsp (5 mL) cream of tartar
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) sugar
1 cup (250 mL) Five Roses Cake and Pastry Flour

Frosting:
2 pkgs (3 1/2 oz/113 g each) lemon pie filling
2 cups (500 mL) 35 % whipping cream
2 cups (500 mL) fresh blueberries

Preparation

Cake:
In large glass or metal bowl using electric mixer, beat egg whites with cream of tartar, vanilla extract and salt until foamy. Gradually add 3/4 cup (180 mL) of the sugar, beating constantly, until mixture holds stiff peaks.

In separate bowl, mix together flour and remaining sugar. Gently fold flour mixture, one-quarter at a time, into egg whites. Spoon batter into un-buttered 10-inch (25 cm) tube pan with removable bottom; smooth top.

Bake in 350 ºF (180 ºC) oven for 40 minutes or until cake springs back when lightly touched. Turn pan upside down (if it doesn't have feet, balance edges on two cans); let cool completely.

Frosting:
Prepare lemon pie filling according to package instructions, but use only 1-1/4 cups (310 mL) water per package. Press plastic wrap onto surface of pie filling; let cool to room temperature. Whip cream until very thick. Stir a large spoonful of cream into pie filling to lighten it. Fold in remaining cream.

Using serrated knife, cut cake horizontally into three equal layers. Spread some lemon-cream over first layer; top with 1/2 cup (125 mL) of the blueberries; top with next cake layer. Repeat. Spread remaining lemon-cream mixture thickly all over cake. Top with remaining blueberries. Store in refrigerator.

57 people love this recipe.

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Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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