Seven Layer Lemon Cake

Makes 12 Servings.

This cake is white as snow with touches of yellow.  Beautiful for any occasion.

Silver Cake Ingredients:  

Nonstick cooking spray
3 cups all-purpose flour1 tbsp baking powder
1/2 tsp salt
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, at room temperature
6 large egg whites, at room temperature, divided
1/2 tbsp vanilla extract
1/2 tsp almond extract
1 1/4 cups milk, at room temperature

Silver Cake Directions:

Preheat oven to 350 degrees.  With nonstick cooking spray, coat a 12 x 17 inch baking sheet.  In medium bowl, sift together flour, baking powder and salt; set aside.

In large bowl with an electric mixer at medium speed, cream sugar and butter 5 minutes, or until light and fluffy.  Reduce mixer speed to medium-low.

Add 2 of the egg whites, one at a time, blending smooth between additions.  Reduce speed to low; add vanilla and almond extracts.  Spoon in flour mixture, alternating with milk, blending well after each addition.

In medium bowl, with mixer at medium speed (clean beaters), beat the remaining 4 egg whites to soft peaks.  Fold into cake batter, gently but thoroughly.  Spread batter evenly into prepared pan.

Lemon Curd Filling Ingredients:

1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/2 cup granulated sugar
2 large egg yolks, plus 1 whole egg
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
Lemon Cream Frosting:
1 1/4 cups heavy cream, chilled
1/2 cup confectioners' sugar
1/2 tbsp grated lemon zest
1 baked Silver Cake (recipe follows)
Lemon leaves, optional
Crystallized lemon peel, optional

Lemon Curd Filling Directions:

To make lemon curd filling:  In heavy-bottomed medium-size saucepan combine lemon juice, sugar, egg yolks and whole egg.  Cook over low heat, whisking constantly, until mixture is very foamy and thickened to the point that the whisk leaves tracks on surface, about 10 minutes.  Immediately remove pan from heat, add butter, whisking until butter is melted and smoothly blended into mixture.  Transfer curd to bowl and cool to room temperature.  Cover and refrigerate until cold.  (Lemon curd can be made a day in advance and stored overnight in refrigerator)

Lemon Cream Frosting Directions:

With an electric mixer, whip cream until thickened.  Add confectioners' sugar and lemon zest; continue to beat to stiff peaks.  Refrigerate until ready to use.

To assemble cake:  With long serrated knife, trim crusty edges from cake.  Cut cake crosswise into four 4 x 12 inch strips, then cut each strip horizontally into equal halves.  Place bottom layer on cake plate or platter; spread with thin coating of chilled Lemon Curd.  Repeat process to add six more layers, stacking pieces of cake atop each other and coating each with Lemon Curd between additions.  Frost top and sides of cake with Lemon Cream Frosting.  Garnish with lemon leaves and lemon peel.  Refrigerate cake until 30 minutes before serving, then set out at room temperature.