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cakes & bars

THREE-LAYER LEMON CREAM CAKE yields 40 servings

This classic light and refreshing lemon cake can also be enjoyed by gluten-
intolerant individuals. The fussiest eaters won’t know that it’s gluten-free.

VANILLA LAYER CHOCOLATE LAYER LEMON CREAM
10 eggs, separated 5 eggs, separated ¾ pound (1½ cups)
yields 12 servings 2 cups sugar 1 cup sugar margarine
2 cups potato starch or 1 cup potato starch or 1½ cups confectioners’
all-purpose gluten-free flour all-purpose gluten-free flour sugar
DELICIOUS 1 teaspoon baking powder 1 tablespoon cocoa 2 tablespoons vanilla sugar
CHOCOLATE CAKE 1 tablespoon vanilla sugar 1 teaspoon coffee 3 egg yolks

4 eggs ¼ cup oil ½ teaspoon baking powder Juice of 1½ lemons
2/3 cup oil ¼ cup orange juice 1 tablespoon vanilla sugar
2 cups sugar 2 tablespoons oil
1 scant cup gluten-free all-purpose 2 tablespoons orange juice
flour
¼ teaspoon baking soda 1. Preheat the oven to 350˚ F. Line two cookie sheets with baking paper.
Pinch of salt 2. To prepare the vanilla layer, in the bowl of an electric mixer, beat the egg whites until foamy. Con-
¾ cup cocoa tinue beating, gradually adding the sugar until the whites are stiff.
2 teaspoons vanilla extract 3. Reduce the speed and add the yolks.
½ teaspoon almond extract 4. In a separate bowl, sift together the potato starch or flour, baking powder, and vanilla sugar. Fold
the flour mixture into the eggs, alternating with the oil and juice.
1. In a large mixing bowl, combine 5. Pour the batter into the lined cookie sheets and bake for 20 minutes.
all the ingredients well. Let stand 6. To prepare the chocolate layer, repeat the instructions for the vanilla layer, adding the cocoa and
for 30 minutes. coffee together with the flour. Pour into another lined cookie sheet and bake for 20 minutes.
2. Preheat the oven to 350˚ F. Pour 7. To prepare the lemon cream, in the bowl of the electric mixer, cream the margarine with the confec-
the batter into a greased or lined tioners’ sugar and vanilla sugar until light and fluffy. Add the yolks, mixing well, then add the lemon
9x13-inch baking pan and bake juice and beat for 5 minutes. Divide the cream into three equal parts.
for 35 minutes.
8. To assemble the cake, spread one third of the lemon cream evenly over one vanilla layer. Invert the
chocolate layer over the cream. Spread the second third of the cream over the chocolate layer and
invert the second vanilla layer over the cream. Top with the remaining cream.
9. Cut the cake into 4 logs. When ready to serve, cut each log into ½-inch slices.

Three-Layer Lemon Cream Cake
354 HEALTHY EVER AFTER ener. use less sweet- in natural sugars, powder. Since it is high carob powder for the cocoa recipe, simply use an equal amount of To use carob as a substitute in your favorite for those avoiding cocoa. powder will also neutralize the taste of carob spoons of cinnamon added to a cup of carob coa until it is totally eliminated. Two table- family. Gradually reduce the amount of co- while introducing the flavor of carob to your will provide the old familiar aroma and taste

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for garnish

¾ cup water

all-purpose flour

all-purpose flour