Ingredients

1 1/2 C. egg whites; 10-12 large
1 1/2 C. powdered sugar; sifted
1 C. cake flour; sifted, or all purpose flour
1 1/2 tsp. cream of tartar
1 tsp. vanilla
1 C. sugar
1 tsp. lemon peel; finely shredded
Lemon filling
3/4 C. sugar
1 packet unflavored gelatin
Dash salt
3/4 C. cold water
1 tsp. lemon peel; finely shredded
3 Tbsp. lemon juice
Yellow food coloring optional
1 C. whipping cream
Garnish
Powdered sugar
Lemon slices; quartered optional

Cooking Instructions

In a very large mixing bowl, bring egg whites to room temperature. Meanwhile sift powdered sugar and flour together 3 times. Set flour mixture aside. Add cream of tartar and vanilla to egg whites. Beat till soft peaks form. Gradually add the sugar, 2 Tbls. at a time until soft peaks form. Sift about 1/4th of the flour mixture over the egg white mixture, then gently fold in. Repeat sifting and folding in the remaining flour mixture, using 1/4th of it each time. Gently fold in lemon peel. Gently cut through cake batter with a knife or metal spatula. Bake on lowest rack in a 350 oven for 40-45 minutes or till top springs back when lightly touched. Immediately invert cake in pan. Cool completely. Using a narrow metal spatula loosen sides of cake from pan. Remove cake from pan. Using a serrated or very sharp knife, cut off the top 1-inch of the cake; set aside. With the knife held parallel to the side of the cake, cut around the hole in the center of the cake, leaving a 1-inch thickness of cake around the hole, then cut around inside the outer edge of the cake, leaving the outer cake wall 1-inch thick. Using a spoon remove center of cake, leaving 1-inch thick base. Place the hollowed out cake on a serving plate. Spoon filling into the hollowed out section. Replace the top of the cake. Cover and chill for 4-24 hours. Before serving, sift powdered sugar over the cake; if desired, garnish with lemon slices. Lemon Cake Filling: In a saucepan, stir together sugar, gelatin and salt. Gradually stir in cold water. Stir in lemon peel and lemon juice. Heat and stir just till gelatin dissolves. If desired, stir in a few drops yellow food coloring. Cool lemon gelatin mixture in a bath of ice water, stirring constantly for 5-8 minutes or until mixture is the consistency of corn syrup. Remove lemon-gelatin mixture from ice water; set aside. In a medium bowl beat 1 C. whipping cream till soft peaks form. Fold 1/4th of the whipped cream into the lemon gelatin mixture back into the remaining whipped cream. Chill 5 minutes or till the mixture mounds when spooned.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)