Lemon Snow Cake


----------------------------CAKE---------------------------------
  2 1/4 c  Sifted cake flour
  1 1/2 c  Granulated sugar
      1 tb Baking powder
    3/4 ts Salt
    2/3 c  Vegetable shortening
      1 c  Milk, divided
    3/4 ts Almond extract
    3/4 ts Lemon extract
    3/4 ts Vanilla
      3    Eggs

--------------------------FILLING-------------------------------
    3/4 c  Powdered sugar
    1/2 c  Butter-flavored shortening
      2 tb Evaporated milk
      1 ts Butter flavoring
    1/4 ts Almond extract
    1/4 ts Lemon extract
    1/4 ts Vanilla
    1/2 c  Marshmallow creme

--------------------------TOPPING-------------------------------
    3/4 c  Granulated sugar
      2 tb Plus 1 1/2 teaspoons
           -cornstarch
    1/8 ts Salt
    3/4 c  Water
      2    Egg yolks, lightly beaten
      3 tb Fresh lemon juice
      1 ts Grated lemon zest
      1 tb Butter-flavored shortening
    1/2 ts Lemon extract
    1/2 ts White vinegar
  1 1/2 c  Flaked sweetened coconut
      1    Candy lemon drops, optional
           -decoration
 
  Oregon State Fair Americana Cake Winner Florence Neavoll, Salem
  
To make cake: Preheat oven to 350 degrees. Grease and flour
  13-by-9-by-2-inch pan.
  Sift cake flour with granulated sugar, baking powder and salt 3 times.
  Place in large bowl. Add shortening, 1/2 cup of the milk, almond
  extract, lemon extract and vanilla. Beat at medium speed of electric
  mixer 2 minutes. Add remaining 1/2 cup milk and eggs. Beat 2 minutes.
  Pour into pan.
  Bake 30 to 35 minutes or until toothpick inserted in center comes out
  clean. Cool 10 minutes before removing from pan. Place upside- down on
  cooling rack. Cool completely. Split cake in half through the middle
  to make two thin layers.
  To make filling: Combine powdered sugar, shortening, evaporated milk,
  butter flavoring, almond extract, lemon extract and vanilla in medium
  bowl. Beat at high speed 5 minutes. Add marshmallow creme. Beat until
  well-blended.
  To make topping: Combine granulated sugar, cornstarch, salt, water,
  egg yolks and lemon juice in small saucepan. Cook and stir on medium
  heat until mixture comes to a boil and is thickened and clear. Remove
  from heat. Add lemon zest, shortening, lemon extract and vinegar.
  Blend well. Refrigerate until chilled.
  To assemble: Reserve 1/2 cup filling. Spread remaining filling on
  bottom cake layer. Cover with top cake layer. Spread reserved 1/2 cup
  filling very thinly over top and sides of cake. Spread topping over
  filling. Sprinkle with coconut, pressing coconut lightly against
  sides. Refrigerate 30 minutes or longer.
  Decorate with candy lemon drops, if desired. Refrigerate leftovers.
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