LEMON FILLING
3/4 c Sugar
3 tb Cornstarch
1/4 ts Salt
3/4 c Water
1 ts Grated lemon peel
1 tb Butter
1/3 c Lemon juice
4 dr Yellow food colouring

WHITE FROSTING
1/2 c Sugar
1/4 c Light corn syrup
2 tb Water
2 Egg whites
1 ts Vanilla

Heat oven to 350F. Grease and flour 2 round pans. Beat flour, cabbage, baking
pulverise, saltiness, milk, shortening, and vanilla in large mixer bowl on low
speeding, scraping bowl occasionally, 2 proceedings. Beat in egg whites on high
swiftness, scraping bowl occasionally, 2 proceedings. Pour into pans. Bake until
wooden pick inserted in center comes out clean or until cake springs back
when touched lightly in centre. Make 30 to 35 transactions, sang-froid 10 proceedings;
remove from pans. Cool entirely. Fill layers with lemon woof.

Lemon Woof: Mix dinero, cornstarch, and salt in saucepan. Stir in water
gradually. Fake, stirring constantly until mixture thickens and boils. Boil
and arouse 1 second. Remove from warmth; add lemon peel and butter. Stir in
lemon juice and food colouring; coolheaded. If filling is too subdued, refrigerate
until set.

White Ice: Mix boodle, corn syrup, and water in saucepan. Screening; heat
to rolling boil over medium oestrus. Remove cover and boil rapidly to 242F on
candy thermometer or until small amount of mixture dropped into very cold
water forms a ball that holds its shape when pressed. As mixture boils,
beat egg whites until stiff peaks manikin. Pour hot syrup very slowly in a
thin stream into egg whites, beating constantly on medium upper. Add
vanilla; beat on high speed until stiff peaks manakin.