Perennial Pan Lemon Cake
Wilton Dimensions® Perennial Pan
Ingredients:
- 2 cups cake flour
- 1 1/4 cups caster sugar
- 2 teaspoons baking powder
- 1 packet lemon jelly mix
- 3/4 cup milk
- 2/3 cup vegetable oil
- 2 tablespoons lemon flavoring
- 3 eggs, separated
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Butter and flour to line pan
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Preheat oven to 165°C. Spray pan with vegetable pan spray or brush with butter and then sift some flour over this to prevent sticking.
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In large bowl, combine flour, 1 cup sugar, baking powder and gelatin. Add milk, oil and lemon flavoring; mix well. Beat in egg yolks, one at a time. Beat egg whites until stiff, but not dry, adding remaining 1/4 cup of sugar. Fold egg whites into batter. Turn into prepared pan.
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Bake 45-50 minutes or until cake springs back lightly to the touch. Cool 15 minutes in pan. Remove from pan and cool completely.
Decorating Tip: Dust with confectioners' sugar or dust with confectioners' sugar and fill petals with yellow piping gel, raspberry or strawberry preserves, or a thick confectioners' sugar glaze. Center of flower can be enhanced with brown piping gel, chocolate jimmies or yellow sugar.Makes 10-12 servings.
http://www.wilton.com/recipes/recipesandprojects/spring/perenniallemoncake.cfm