posted by Sandy in Baltimore 12-14-100 10:08 AM
* Exported from MasterCook *
Lemon Chiffon Icebox Cake
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pie Souffle
Amount Measure Ingredient -- Preparation Method
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1 Tablespoon Gelatin -- (envelope)
1/4 Cup Cold Water
4 Jumbo Eggs -- separated
1 Large Grated Lemon Rind
1/2 Cup Lemon Juice
1 Cup Sugar
48 Single Ladyfingers
1 Cup Whipping Cream
1 Pinch Salt
Topping:
Raspberry Or Melba Sauce – tart preserves
1 Cup Whipping Cream
1/4 Cup Confectioners Sugar
1 Teaspoon Vanilla
Sprinkle gelatin over cold water and set aside. Place egg yolks in top of small double-boiler off the heat; stir lightly just to mix. Add the grated lemon rind and then gradually stir in the lemon juice and 1/2 cup of the sugar (reserve remaining 1/2 cup). Place over hot water on moderate heat and cook, scraping the sides and bottom continuously with a rubber spatula until mixture thickens slightly “to coat a metal spoon”, about 180 degrees on a candy thermometer.
Remove top from heat. Add gelatin and stir to dissolve. Let stand, stirring occasionally, until completely cool.
Meanwhile, prepare a loaf pan with 2 1/2 to 3-quart capacity. Cut two strips of foil to line the pan, one for the length and one for the width. Put them into place carefully.
Place lady fingers, curved side against the pan, close together on bottom and sides.(see note) Or line pan with thin slices of jelly roll.
When lemon mixture is cool, in chilled bowl with chilled beaters, whip the cream until it holds a soft shape.
In a small bowl of electric mixer, beat the salt and egg whites until whites have increased in volume and started to thicken. While beating gradually add reserved 1/2 cup sugar and continue to beat at moderate speed until whites stand in peaks, but do not over beat, meringue must not be dry.
Gradually, in several additions, fold in lemon mixture into whites. In a large bowl, fold together the lemon mixture and the whipped cream. Turn into pan lined with lady fingers or sliced jelly roll. Cover the top with a layer of lady fingers or sliced jelly roll. Refrigerate 5 to 6 hours. Cover with serving dish and invert. Remove pan with foil.
Topping: Stir 2 to 3 tablespoons of the preserves, if used, to soften and then spread over top of the cake, or just place at random by small spoonfuls.
In a chilled bowl with chilled beaters, whip the cream with the sugar and vanilla until it holds a definite shape. Either smooth it over the top or apply it with a pastry bag and a large star tube, making heavy rippled lines. Can sprinkle with grated chocolate.
Note: When lining the pan with lady fingers, cut them as needed to fit into place.
For Pie, use the same mixture to fill a 9-inch crumb or chocolate cookie crust. Refrigerate several till set. Cover with the above topping, drizzling the preserves over the filling and spreading the whipped cream on top.