MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.04

      Title: Lemon Whipped Cream Torte
 Categories: Cakes
      Yield: 14 Servings

    1/4 c  Butter; sifted
    1/4 c  Shortening
  1 1/4 c  Sugar; divided
      2 ts Lemon zest; grated
    1/2 ts Vanilla extract
      2 c  Cake flour
      1 tb Baking powder
    1/4 ts Salt
    3/4 c  Milk
      6    Egg whites
           Filling:
    1/2 c  Sugar
    1/3 c  All-purpose flour
  1 3/4 c  Milk
      3    Yolks; lightly beaten
    1/4 c  Lemon juice
      1 ts Vanilla extract
      1 ts Lemon zest; grated
      1 c  Heavy cream; whipped

  In a bowl cream butter, shortening, and 1 cup sugar. Add lemon zest
  and vanilla; mix well. Combine flour, baking powder, and salt.
  Gradually add to creamed mixture alternately with milk, mixing
  well after each addition; set aside.

  Beat egg whites until soft peaks form. Gradually add remaining
  sugar, beating until stiff peaks form. Fold into the cream mix.
  Pour into three greased and waxed paper lined 9" round cake pans.
  Bake at 350°F for 15 to 20 minutes or until cake test done. Cool in
  pans for 10 minutes before removing to a wire rack.

  For filling, combine sugar and flour in a saucepan. Gradually add
  milk; cook and stir until thickened and bubbly. Cook and stir
  another 2 minutes. Remove from heat. Gradually stir a little of hot
  filling into the yolks; return all to the pan. Bring to a gentle
  boil. Cook and stir another 2 minutes. Remove from heat and stir in
  lemon juice, vanilla, and zest. Cover and cool. Fold in the cream
  then spread between each layer and on top of cake. Cover and chill.

  Recipe FROM: Taste of Home magazine

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