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Lemon Whipped Cream Torte

 Lemon Whipped Cream Torte
This recipe features a creamy, refreshing filling in between light layers of moist sponge cake. It's a treat to make for special occasions.—Eilene Bogar, Minier, Illinois
12-16 ServingsPrep: 35 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 1-1/4 cups sugar, divided
  • 2 teaspoons grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 2 cups cake flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 6 egg whites
  • FILLING:
  • 1/2 cup sugar
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1-3/4 cups milk
  • 3 egg yolks, lightly beaten
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon peel
  • 1 cup heavy whipping cream, whipped

Directions

  • In a bowl, cream butter, shortening and 1 cup sugar. Add lemon peel
  • and vanilla; mix well. Combine the flour, baking powder and salt.
  • Gradually add to creamed mixture alternately with milk, mixing well

2 of 2

Lemon Whipped Cream Torte (continued)

Directions (continued)

  • after each addition; set aside.
  • Beat egg whites until soft peaks form. Fold into the creamed mixture.
  • Pour into three greased and waxed paper-lined 9-in. round baking
  • pans. Bake at 350° for 15-20 minutes or until a toothpick
  • inserted near the center comes out clean. Cool in pans for 10
  • minutes before removing to wire racks to cool completely.
  • For filling, combine sugar and flour in a saucepan. Gradually add
  • milk; cook and stir until thickened and bubbly. Cook and stir 2
  • minutes more. Remove from heat. Gradually stir a little of the hot
  • filling into the yolks; return all to the pan. Bring to a gentle
  • boil. Cook and stir 2 minutes more. Remove from heat. Stir in lemon
  • juice, vanilla and peel. Cover and cool. Fold in the cream. Spread
  • between each layer and on top of cake. Cover and chill. Yield: 12-16
  • servings.
Nutritional Facts: 1 serving (1 piece) equals 277 calories, 11 g fat (5 g saturated fat), 63 mg cholesterol, 185 mg sodium, 40 g carbohydrate, trace fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.