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1
Cake: Heat oven to 350 degrees F. Grease and flour three 9-inch-round cake pans.
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2
In a medium-size bowl, stir together flour and baking powder.
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3
In large bowl, beat butter until smooth.
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4
Gradually beat in sugar until fluffy and light colored, 3 minutes.
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5
Beat in eggs, one at a time.
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6
In a measuring cup, whisk together milk, lemon juice and vanilla.
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On low speed, alternately beat flour mixture and milk mixture into butter mixture, ending with flour.
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8
Stir in lemon rind.
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Divide batter evenly among prepared pans.
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10
Bake in 350 degree F oven until tops spring back when lightly pressed, 25 minutes.
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11
Let cake layers cool in pans on rack 10 minutes.
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12
Invert cakes onto rack; remove pans.
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13
Let cool.
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14
Filling: In saucepan, combine cranberries, sugar and lemon juice.
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15
Bring to simmering over medium-high heat; cook, stirring, until berries pop and mixture thickens slightly, 5 minutes.
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16
Scrape into sieve over bowl; press through sieve, discarding seeds and solids.
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17
You should have 1 cup filling.
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18
Let cool to room temperature.
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19
Icing: In heavy-bottomed saucepan, combine egg whites, sugar, salt, water and corn syrup.
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20
Beat on medium-high speed with a hand mixer over medium-low heat until icing is thick, pure white and fluffy (soft, shiny peaks), about 7 to 9 minutes.
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21
Remove pan from heat.
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22
Add extracts; beat until very thick, 1 minute.
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23
Place one cake layer on serving plate.
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24
Top with half the filling, leaving 1/2-inch border around edge.
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25
Top with 3/4 cup icing.
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26
Repeat with second cake layer, remaining filling and 3/4 cup icing.
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27
Top with remaining cake layer.
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28
Spread remaining icing over sides and top of cake.
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29
Garnish with sugared cranberries and lemon slices just before serving, if desired.
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30
Makes 16 servings.
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31
Note: Place 1/4 cup refrigerated pasteurized egg white in small bowl.
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32
Dip cranberries in egg white; then into 1/4 cup granulated sugar to coat.
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33
Place on waxed paper and let stand until dry, about 30 minutes.
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34
Makes 16 servings.
