Recipe

Lemon Snow Jello Recipe

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Ingredients

Stephen Ceideburg

Directions

Step #1 ----CAKE------- 2 1/4 c Sifted cake flour 1 1/2 c Granulated sugar 1 tb Baking powder 3/4 ts Salt 2/3 c Vegetable shortening 1 c Milk, divided 3/4 ts Almond extract 3/4 ts Lemon extract 3/4 ts Vanilla 3 Eggs--FILLING----- 3/4 c Powdered sugar 1/2 c Butter-flavored shortening 2 tb Evaporated milk 1 ts Butter flavoring 1/4 ts Almond extract 1/4 ts Lemon extract 1/4 ts Vanilla 1/2 c Marshmallow creme--TOPPING----- 3/4 c Granulated sugar 2 tb Plus 1 1/2 tsps -cornstarch 1/8 ts Salt 3/4 c Water 2 Egg yolks, optional -decoration Oregon State Fair Americana Cake Winner Florence Neavoll, lightly beaten 3 tb Fresh lemon juice 1 ts Grated lemon zest 1 tb Buffer-flavored shortening 1/2 ts Lemon extract 1/2 ts White vinegar 1 1/2 c Flaked sweetened coconut 1 Candy lemon drops, Salem To make cake: preheat your trusty oven to 350 degrees.
Step #2 Grease & flour 13-by-9-by-2-inch pan.
Step #3 Sift cake flour with granulated sugar, baking powder & salt 3 times.
Step #4 place this in large bowl.
Step #5 Add shortening, almond extract, 1/2 c of the milk, lemon extract & vanilla.
Step #6 Beat at medium speed of electric mixer 2 mins.
Step #7 add in the remaining 1/2 c milk & eggs.
Step #8 Beat 2 mins.
Step #9 pour this into pan.
Step #10 Bake 30 to 35 mins or until toothpick inserted in center comes out clean.
Step #11 Cool 10 mins before removing from pan.
Step #12 Place upside- down on cooling rack.
Step #13 Cool completely.
Step #14 Split cake in half through the middle to make two thin layers.
Step #15 To make filling: mix powdered sugar, evaporated milk, almond extract, shortening, butter flavoring, lemon extract & vanilla in medium bowl.
Step #16 Beat at high speed 5 mins.
Step #17 Add marshmallow creme.
Step #18 Beat until well-mixed.
Step #19 To make topping: mix granulated sugar, salt, water, cornstarch, egg yolks & lemon juice in small saucepan.
Step #20 Cook & stir on medium heat until mixture comes to a boil & is thickened & clear.
Step #21 Remove from heat.
Step #22 Add lemon zest, shortening, lemon extract & vinegar.
Step #23 mix well.
Step #24 put in the fridge until chilled.
Step #25 To assemble: Reserve 1/2 c filling.
Step #26 Spread remaining filling on bottom cake layer.
Step #27 Cover with top cake layer.
Step #28 Spread reserved 1/2 c filling very thinly over top & sides of cake.
Step #29 Spread topping over filling.
Step #30 Sprinkle top with coconut, pressing coconut lightly against sides.
Step #31 put in the fridge 30 mins or longer.
Step #32 Decorate with candy lemon drops, if desired.
Step #33 put in the fridge leftovers.
Step #34 From the Oregonian's FOODday, 1/12/93.
Step #35 Posted by Stephen Ceideburg.
Enjoy the LEMON SNOW JELLO recipe