Cake Mix :
2 cups flour
1 ½ cup sugar
3 tsp baking powder
1 tsp salt
½ cup cooking oil
5 egg yolks, unbeaten
¾ cup water, cold
1 tsp vanilla
1 tsp lemon extract
1 cup egg whites, (7 to 8 eggs)
½ tsp cream tartar
Frosting and Fillings :
4 cups heavy cream
4 tsp gelatin
1 cup pineapple, drained (retain 2 tbsp juice), canned crushed
1 cup apricots, drained and crushed (retain 2 tbsp juice), canned
1 cup raspberry jam
Cake :
Sift together flour, sugar, baking powder, and salt.
Make a well in order to add cooking oil, unbeaten egg yolks, cold water, vanilla, and lemon extract.
Beat with a spoon until smooth.
Measure into large mixing bowl: egg whites and cream tartar.
Whip until whites form very stiff peaks (much stiffer than meringue; do not under beat).
Pour yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. Do not stir.
Pour into an ungreased 4-inch deep, 10-inch tube pan.
Bake for 55 minutes at 325 degrees F, then increase temperature to 350 degrees F for 10 minutes or until top springs back when lightly touched. Immediately turn pan upside down over funnel.
Let hang free of table until cold. Loosen from pan edges and remove.
Fillings:
Pineapple filling:
Soften 2 tsp gelatin in pineapple juice then dissolve over hot water.
Stir into crushed pineapple and chill.
When almost firm fold into 1 cup whipped cream.
Apricot filling:
Soften 2 tsp gelatin in apricot juice and dissolve over hot water.
Stir into crushed apricot pulp and chill.
When almost firm fold into 1 cup of whipped cream.
Raspberry filling:
Fold raspberry jam into 1 cup whipped cream.
Slice cake into 4 layers.
Place bottom layer on plate and spread pineapple filling.
Top with another layer of cake, then spread raspberry filling.
Add another layer of cake and spread apricot filling and finally, add the last layer of cake.
Frost with remaining whipped cream and serve.
Sugar: 62g
:
Calcium: 214mg
Calories: 993kcal
Carbohydrates: 100g
Cholesterol: 285mg
Fat: 62g
Fiber: 2g
Iron: 2mg
Potassium: 321mg
Protein: 13g
Saturated Fat: 30g
Sodium: 595mg
Vitamin A: 2297IU
Vitamin C: 16mg
