Lemon Cake

• Filling:
• 2 tsp unflavored gelatin
• 3 Tb water
• 1 c creme fraiche
• 2 c lemon curd
• Cake:
• 2 c cake flour
• 2/3c + 2/3 c granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 8 eggs, separated
• 2/3 c veg oil
• 1/2 c fresh lemon juice
• 1 tsp cream of tartar
• Frosting: Make one

1. To make filling: sprinkle gelatin over water and let sit 5 min. Gently heat until gelatin melted. Cool slightly. Place creme fraiche in bowl of electric mixer and whip until thick and fluffy. Add lemon curd and whip till combined. Slowly pour in melted gelatin while mixing. Refrigerate 2 hr or until let. Makes 3.5 c filling.
2. To make cake: Preheat oven to 325. Grease and flour two 9" pans. Line with parchment paper.
3. Sift flour, 2/3 c sugar, baking powder and salt.
4. Whisk 8 egg yolks, oil and lemon juice until combined. Add sifted dry ingredients and whisk till smooth.
5. With electric mixer combine whites and cream of tartar. Whip on high until soft peaks. Add remaining 2/3 c sugar and whip until stiff peaks form; about 1-2 min more. Gently fold egg whites into the batter; do not overmix. Divide between prepared pans and bake 40-45 min or until cake springs back when touched in center. Cool for 10 min then remove from pans and cool completely.
6. To assemble: split each layer in half. Stack with filling in between. Frost with your favorite light fluffy lemon frosting.
7. Store refrigerated.

filling, unflavored gelatin, water, creme fraiche, lemon curd, cake flour, baking powder, salt, eggs, veg oil, lemon juice, cream of tartar, frosting

Taken from www.epicurious.com/recipes/member/views/lemon-cake-50034453 (may not work)