Palm Beach Poinciana Cake Recipes

PALM BEACH POINCIANA CAKE

Steps:

• Preheat oven to 300F and line four 9" cake pans with waxed paper.
• Beat egg whites to stiff peaks.
• Cream butter and sugar together until light and fluffy; add well beaten egg yolks with lemon juice, rind and salt.
• Beat.
• Add 1/2 cup flour alternately with stiffly beaten egg whites.
• Dredge fruit and nuts with remaining flour and add to batter.
• Pour evenly into prepared pans.
• Bake 40 to 50 minutes, or until cakes test done and is firm to the touch.
• Turn out onto cooling racks, peel waxed paper from cakes.
• When cool, spread poinciana filling between layers and frost with Twice-cooked or Seven-minute frosting (recipe #96449).
• To make the filling: Mix the cornstarch with a little cold water until smooth.
• Heat first four ingredients to boiling point.
• Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
• Add coconut and spread between cake layers.