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1
Preheat the oven to 350 F.
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2
Grease and flour two 9-inch round cake pans.
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3
MAKE THE CAKE.
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4
In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
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5
Blend until the butter is evenly mixed.
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6
Add the vanilla.
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7
Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
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8
In a separate bowl, beat the egg whites until stiff.
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9
Gently but thoroughly fold the whites into the cake batter.
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10
Pour evenly into the prepared pans.
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11
Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
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12
Remove from the oven and cool on a wire rack.
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13
Split the cooled layers horizontally to make 4 layers in all.
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14
TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
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15
Whisk in the water until smooth.
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16
Cook over medium high heat until the mixture comes to a boil, stirring constantly.
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17
Reduce the heat to low and cook 2 minutes longer, stirring constantly.
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18
Remove from the heat.
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19
In a small bowl, beat the egg yolks with a fork.
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20
Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
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21
Add the egg yolk mixture to the mixture in the saucepan.
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22
Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
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23
Remove from the heat and stir in the butter and lemon juice and zest.
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24
Transfer half of the hot filling to a small bowl and cool for 15 minutes.
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25
Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
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26
In a small bowl, beat the cream cheese until fluffy.
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27
Beat in the white chocolate mixture until light and smooth.
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28
Spread one third of the white chocolate filling over one layer of the cake.
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29
Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
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30
Top with the last cake layer and spread reserved lemon mixture.
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31
Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
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32
MAKE THE FROSTING.
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33
In another bowl, whip the cream and sweeten it with the confectioners' sugar.
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34
Frost the sides of the cake with half of the whipped cream frosting.
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35
Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
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36
Garnish with shaved white chocolate.
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37
Refrigerate up to 8 hours before serving.
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38
The Great Holiday Baking Book Beatrice Ojakangas.
