Commentary by Ceci Martinez
This summer adventure in the kitchen with your kids baking this scrumptious Lemon Cake! It is one of my favorite desserts for entertaining; you can freeze it up to three months! The key to this cake is to allow it to cool completely to room temperature and then wrap it as tightly as possible before freezing it. Label and date it. No one will believe is homemade!
Note: One of the many wonder of eggs … For mild burns, bring the affected area under cold water for about 10 to 15 minutes. Separate two egg white from the yolks, beat them slightly and dip the burn area in this solution. Let the white dry and form a crust. Egg white is a natural collagen.
LEMON CAKE
Serves: 12 / Cook: 25 minutes
Ingredients:
2 (3-oz.) packages ladyfingers
2 (14-oz.) cans sweetened condensed milk
8 eggs, separated
2 teaspoons grated lemon peel
14 to 15 tablespoons lemon juice
1/4 teaspoon cream of tartar
powdered sugar
1 thin slice lemon
Direction:
Preheat oven to 375F. Lightly grease a 9″ x 3″ springform pan. Cover bottom of pan with ladyfingers, cutting some to fit. Stand remaining ladyfingers around sides of pan. If necessary, cut bottom ends so tops of ladyfingers are even with top of pan (this prevents tips from getting too brown during baking). In a large bowl, mix condensed milk, egg yolks, lemon peel and lemon juice. In a medium bowl, beat egg whites with cream of tartar until stiff. Fold into lemon mixture. Pour batter into prepared pan. Bake 25 minutes or until top is lightly browned. Cool thoroughly; cover with foil and freeze. Before serving, remove outside rings of springform pan. Dust top of cake with powdered sugar and place a twisted lemon slice in center. Let stand at room temperature 15 minutes before serving. Leftover cake may be refrozen.
