Ingredients
3 cups cake flour
1 cup confectioners’ sugar
4 large egg whites
2 tablespoons lemon juice
Zest of 4 lemons
2 cups whole milk
4 egg yolks
1/2 cup cornstarch
1 cup granulated sugar (toasted for caramel notes)
Optional: canned pineapple rings for layering
Instructions
Preheat oven to 350°F (175°C)
Whisk egg whites and confectioners’ sugar over double boiler until forming a ribbon
Fold in 3 cups cake flour using a figure-eight motion
Pour batter into 9-inch cake pan
Bake 35 minutes until toothpick inserted 2 inches from edge comes out clean
Chill cake layers in refrigerator while preparing custard
For custard: Toast 1 cup sugar in pan until golden
Add 2 cups whole milk, 4 egg yolks, 1/2 cup cornstarch
Cook gently, stirring until thickened around finger
Lay cooled cake layers with custard in between
Optionally sandwich with pineapple rings and refrigerate until set
Notes
Chilling layers prevents sogginess
Layering with pineapple adds triple threat texture
Gluten-free option: substitute cake flour 1:1 with almond flour
For spring picnics, top with whipped cream and raspberries
Freeze assembled layers for holiday use
- Prep Time: 30
- Cook Time: 35
- Category: Cakes & Pastries
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 45g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg