Ingredients
Cake
2 cups plus 4 tablespoons sifted cake flour
1 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
8 egg yolks
1/2 cup plus 4 tablespoons lemon juice
2 teaspoons vanilla extract
2 tablespoons lemon zest – very finely grated
1/2 teaspoon cream of tartar
8 egg whites
2 drops lemon extract
Filling 1
1 8 ounce can sweetened condensed milk
Juice of 2 lemons
2 tablespoons lemon zest – very finely grated
2 drops lemon extract
Filling 2
2 1/2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
1/2 cup orange juice
3 tablespoons lemon juice
1/2 teaspoon lemon zest – very finely grated
1 tablespoon butter
3 egg yolks – lightly beaten
2 drops lemon extract
Frosting
3/4 cup sugar
3 tablespoons water
1/3 cup light corn syrup
4 egg yolks
2 cups butter – cut into tablespoon pieces
2 drops lemon extract
1 8 ounce cream cheese
3 cups powdered sugar
Glaze
3 tablespoons lemon juice
2 cups powdered sugar
Preparation
CAKE: Sift dry ingredients into mixing bowl; make a well in center. In this order, add; oil, egg yolks, lemon juice, vanilla, lemon extract and zest. Beat until smooth. Combine cream of tartar and egg whites. Beat until very stiff peaks form. Pour egg-yolk batter in thin stream over entire surface of egg whites, gently folding to blend. Bake in 3 ungreased 9" cake pans at 350ºF for 30 to 35 min. FILLING 1: Mix sweetened condensed milk with lemon juice, lemon extract and lemon zest. Chill until set. FILLING 2: Mix cornstarch, sugar and salt in top of double boiler. Stir in orange juice, lemon juice, lemon zest, butter, and lemon extract. Cook over boiling water about 5 min, stirring constantly. Cover and cook 10 min without stirring. Remove from heat and stir in egg yolks. Return to heat and cook 2 min longer, stirring constantly. Chill. FROSTING: Place sugar, corn syrup and water in a heavy-bottomed sauce pan. Bring to a boil and boil without stirring until the mixture reaches 240ºF on a candy thermometer. Beat the egg yolks with an electric mixer until pale and thick. Gradually beat in the hot syrup and beat until completely cool, 5 min. Beat in butter 1 piece at a time incorporating each completely before adding next. Beat in lemon extract, cream cheese and powdered sugar. Remove approx 1 cup frosting for decoration. Tint the remaining frosting with yellow food coloring. GLAZE: Mix powdered sugar and lemon juice until smooth and thin. ASSEMBLY: Trim and split the layers horizontally.Place 1/2 of one layer on cake plate, cover with 1/3 filling 1, top with other 1/2 of layer. Cover with 1/2 of filling 2. Repeat with remaining layers. Brush cake with glaze, chill until glaze hardens. Frost entire cake with yellow frosting, decorate with white frosting.
