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1
Heat oven to 325.
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2
For Cake:.
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In a large bowl, beat egg whites until foamy.
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4
Add cream of tartar and 1/2 teaspoon salt and beat until soft peaks form.
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5
Gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
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6
In small bowl, beat 7 egg yolks until lemon coloured, about 2 minutes.
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7
Gradually add remaining 1/2 cup sugar, beating until thick and light lemon colored.
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8
Add flour, 1/3 cup lemon juice and 2 teaspoons lemon peel to egg yolk mixture, beat at low speed for 1 minute.
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9
By hand, gently gold egg yolk mixture into egg white mixture.
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10
Pour batter into ungreased 10 inch tube pan.
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Bake at 325 for 40 to 55 minutes or until top slightly springs back when touched lightly in center.
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Let cool and remove from pan.
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13
For Filling:.
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In a small saucepan, combine 1 cup sugar, cornstarch and dash of salt. Mix well.
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15
Gradually stir in water, cook over medium heat until mixture thickens and boils, stirring constantly; remove from heat.
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16
In a small bowl, beat 2 egg yolks and gradually blend small amout of hot mixture into egg yolks.
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17
Return egg yolk mixture to saucepan; cook over low heat 2 or 3 minutes or until thickened, stirring constantly.
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18
Remove from heat; stir in 3 tablespoons lemon juice, butter and 2 teaspoons lemon peel. Cool.
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19
For Frosting:.
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20
Combine sugar, cream of tartar, salt, egg whites and lemon juice in a double broiler or mixing bowl.
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Set over simmering water at medium heat, making sure not to tough bottom of bowl to the simmering water.
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22
Beat with hand mixer at high speed for 7 minutes, or until stiff peaks begin to form.
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23
Remove from heat and continue to beat at high speed until mixture is cooled and stands at soft, billowy peaks.
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24
To assemble the cake, slice it horizontally to make 3 layers.
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25
Place bottom layer on serving plate, spread with half of filling mixture.
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Place middle layer on top, spread with remaining filling.
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27
Top with third layer and spread sides, center and top of cake with frosting.
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28
Refrigerate at least one hour before serving.
