Definitely Not Cheese Cake

I had completely different expectations for this cake because of the title. I am not really sure why it is called a cheese cake. It should be called a lemon curd cake.

The cake layers are very light and airy. I know this is because of the beaten egg whites. They add such a lovely airiness to the cake.

And cake flour is a must. Cake flour is ground finer than all purpose flour. It helps give the cakes the smooth and light feel.

Making the lemon curd was easier than most would expect. It really is just time consuming. And you have to stir the whole time.

Depending on how thick you want your curd, I recommend cooking it to between 160 and 200 degrees. I cooked mine closer to 200 degrees. I knew it was going to be spread between cake layers, so I wanted it fairly thick.

The curd does need to be chilled at least four hours before you attempt to assemble the cake. You want it nice and cold.

The curd is super tart. Because of the constant stirring it is also very smooth.

While it was not at all what I was expecting, the cake was actually quite lovely.

LEMON CHEESE CAKE

1 Cup Butter

2 Cups Sugar

1 Tablespoon Baking Powder

3 Cups Sifted Cake Flour

3/4 Cup Milk

6 Egg Whites, Stiffly Beaten

LEMON CHEESE FILLING

1/2 Cup Butter

1 Cup Sugar

2 Lemons, Grated Rind and Juiced

Cream butter and sugar with a mixer until light and fluffy. Add sifted dry ingredients alternately with milk. Fold in egg whites. Pour into three greased 8 inch layer pans. Bake in a 350 degree oven for 25 to 30 minutes. Cool on racks. Combine filling ingredients in the top of a double boiler. Cook over hot water, stirring constantly until thick. Cool. Place between layers and on top of the cake layers. Sprinkle with coconut if desired.