White Birthday Cake Recipe

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A delicate, silvery white layer cake with coconut-lemon filling and fluffy white frosting. Decorate it with more coconut and strips of lemon zest. Unlike many freshly baked cakes, this one tastes even better the second day.
 

Yield: Serves 12.

Cake:

• 3/4 cup butter
• 2 cups sugar
• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1 teaspoon almond extract
• 8 egg whites

In a mixing bowl cream butter. Add sugar gradually, beating after each addition until well blended. Fork-sift dry ingredients and add alternately to creamed mixture with milk. Add almond extract. Beat well. Beat egg whites until stiff. Fold them into the batter. Pour batter into 3 well-buttered, 8-inch cake pans. Bake at 350º F for 20 to 25 minutes or until done. Cool in pans 10 minutes, remove to a rack, and cool completely before frosting.
 

Filling:

• 2 tablespoons cornstarch
• 1 cup confectioners' sugar
• 2 egg yolks
• 1 cup milk
• 1 tablespoon butter
• juice and grated rind of 1 lemon
• 1 cup flaked coconut

In a heavy saucepan or in the top of a double boiler combine cornstarch, sugar, and egg yolks. Add milk and butter and cook over low heat, stirring constantly, for about 20 minutes. (Do not let mixture boil.) When very thick and smooth, stir in lemon juice, grated rind, and coconut. Cool and spread between layers of cake.
 

Frosting

• 2 egg whites
• 1-1/2 cups sugar
• 1/3 cup cold water
• 1/4 teaspoon cream of tartar
• dash of salt
• 1/2 teaspoon lemon extract
• 1 teaspoon lemon zest