Lemon Custard Cake

Source: Elizabeth Nielson Bryant

Ingredients:
1 small box (3.4 ounce) instant lemon pudding mix (and all ingredients specified on box)
1 pint raspberries
1 1/4 cup sifted cake flour
8 eggs (yolks and whites separated)
1/2 pint heavy whipping cream
1 cup cold milk
2 Tablespoons ice water
1 1/2 cup sugar
2 Tablespoons powdered sugar (more or less)
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon lemon extract

Cake Directions:
1. Combine all above ingredients in a large bowl. With an electric mixer fitted with the whisk attachment, start beating the egg yolk mixture on low speed. Gradually continue whisking while increasing the speed slowly. Beat until very thick.
2. Sift in:
1 1/4 cup sifted cake flour
3. In a separate large bowl, combine the following ingredients:
8 egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon salt
4. With an electric mixer fitted with the whisk attachment, start beating the egg white mixture on low speed. Gradually continue whisking while increasing the speed slowly.
5. Slowly add 1 cup sugar
6. Beat until the mixture resembles stiff glossy peaks. Gently fold the egg white mixture into the flour/egg yolk mixture. Be very gentle with the batter (do not overmix!)
7. Pour the batter into an ungreased Angel Food Cake pan. With a knife, carefully cut into the batter to remove air pockets.
8. Bake at 325 degrees for 60 minutes.
9. Remove cake from oven and invert immediately. Let cool for at least 2 hours while inverted.

Custard Directions:
1. Combine pudding mix with the cold milk.
2. Follow box instructions for instant pudding.
3. Let sit 5 minutes. Meanwhile, beat whipping cream until thick cream.
4. Gently fold into pudding and chill.

Assembly Directions:
1. Once the it is completely cool, remove the cake by gently cutting around the sides of the pan. Remove the cake and cut into 3 equal layers (use toothpicks on all 4 sides to make even layers).
2. Spread with chilled lemon custard filling in between each layer.
3. Dust with sifted powdered sugar, garnish with fresh raspberries, and serve immediately.