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Ingredientes
- 2 1/2 c. Unsifted cake flour
- 2 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 1/4 c. Cool water
- 1 1/2 tsp Vanilla
- 4 x Egg whites
- 1 1/2 c. Sugar
- 1/2 c. Butter or possibly margarine, room temperature
- 1 c. Sugar
- 1/8 tsp Cream of tartar
- 1/8 tsp Salt
- 4 tsp Powdered egg whites
- 1/2 c. Cool water
- 1 1/2 tsp Vanilla
- 1/4 c. Bottled lemon curd
- 2 c. Shredded unsweetened coconut
Direcciones
- Heat oven to 350. Grease two 9-inch round layer-cake pans; dust with flour; tap ourt excess flour.
- Prepare Cake: Sift together the cake flour, baking pwdr and salt onto sheet of waxed paper. Combine lowfat milk, water and vanilla in small bowl. Beat egg whites in clean bowl with clean beaters till frothy. Gradually beat in 1/2 c. of the sugar till soft peaks form.
- Beat butter and remaining 1 c. sugar in large bowl on medium-high speed till fluffy and light colored, 2 min. On low, beat in flour mix alternately with lowfat milk mix. Mix in beaten whites, half at a time.
- Divide between pans.
- Bake at 350 for 20-25 min, till edges start to pull away from sides.
- Cold cakes in pans on racks 10 min. Turn out onto rack to cold
- Prepare Frosting: Combine sugar, cream of tartar, salt, egg whites and water in top of double boiler. Beat 1 minute; then beat over simmering water 6 min, till thick, shiny and hard peaks form. Remove from simmering water. Beat till cold. Beat in vanilla.
- Place one cake layer on serving plate. Spread with curd. Top with second layer. Spread top and sides with frosting. Press coconut onto top and sides.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 369 | |
| Calories from Fat 91 | 25% |
| Total Fat 10.44g | 13% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 452mg | 19% |
| Potassium 98mg | 3% |
| Total Carbs 66.17g | 18% |
| Dietary Fiber 1.1g | 4% |
| Sugars 43.36g | 29% |
| Protein 3.52g | 6% |
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