Lemon cream cake

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Step 1

Beat egg whites until stiff, adding sugars. Add yolks and remaining ingredients.

Step 2

Pour into two cookie sheets lined with Gefen Parchment Paper. Bake at 350 degrees Fahrenheit for 20 minutes. Do not overbake.

Step 3

Freeze for 15 minutes. Invert cake and remove paper.

Step 4

Beat whipping topping until peaks form. Spread half onto one cake. Spread lemon cream over second cake. Freeze until set.

Step 5

Invert whipped creamed cake over lemon creamed cake for creams to meet. Spread second half of whipping topping on top of cake.

Step 6

Sprinkle shredded coconut (if using) and lemon rind to cover. Freeze for half an hour.

Step 7

Trim edges. Cut into one-and-three-fourths-inch squares.