Light as a Lemon

This cake looks lavish, thanks to the clouds of white frosting and the thick lemon curd filling. But this versatile cake, which is perfect for special occasions, has only 2 grams of fat per serving.

LEMON DREAM CAKE 1 tablespoon butter, softened 2 2/3 cups cake flour 1 1/2 cups sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 cup nonfat milk 1 cup applesauce 1/2 cup thawed frozen nonfat egg substitute (equivalent to 2 eggs) 2 teaspoons vanilla 1/3 cup fresh lemon juice Grated zest of 2 lemons 2 egg whites Lemon Curd Fluffy Lemon Frosting Toasted sliced almonds, optional

Brush 2 (9-inch) cake pans with butter or spray with non-stick cooking spray. Sift together cake flour, sugar, baking powder and baking soda into large bowl. Set aside.

Combine nonfat milk, applesauce, egg substitute, vanilla, lemon juice and zest. Beat egg whites until stiff but not dry. Quickly fold in applesauce mixture. Fold into dry ingredients just until moistened. Pour batter into prepared cake pans. Bake at 350 degrees 25 to 30 minutes.

Let cool in pan 5 minutes. Remove to wire rack to cool. Split each cake layer in half. Assemble 4 layers, spreading 1/2 cup each Lemon Curd atop three layers and remaining 1 cup on fourth or top layer. Frost sides of cake with Fluffy Lemon Frosting. Arrange almonds around top of cake. Makes 16 servings.

Each serving contains about: 297 calories; 176 mg sodium; 4 mg cholesterol; 2 grams fat; 68 grams carbohydrates; 4 grams protein; 0.12 gram fiber.

Lemon Curd 7 tablespoons cornstarch 1 1/2 cups sugar 1/2 teaspoon salt 2 cups boiling water 1/4 cup thawed frozen nonfat egg substitute (equivalent to 1 egg) 1/4 cup lemon juice 1 tablespoon butter 1 tablespoon grated lemon zest

Stir together cornstarch, sugar and salt in top saucepan of double boiler. Stir in boiling water until blended. Heat and stir directly over medium-low heat until boiling and clear.

Place saucepan over double boiler and cook 10 minutes over simmering water. Add little hot mixture to egg substitute, stirring until blended. Return to double boiler and cook 2 minutes. Stir in lemon juice, butter and lemon zest. Transfer to bowl and cool to room temperature. Makes about 2 1/2 cups.

Fluffy Lemon Frosting 3/4 cup sugar 2 tablespoons cold water 2 egg whites 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla 1/4 teaspoon lemon extract

Combine sugar, cold water, egg whites and cream of tartar in top of double boiler. Beat 30 seconds with electric mixer until blended. Beat about 7 minutes over simmering water until stiff peaks are formed. Remove from heat. Stir in vanilla and lemon extract. Makes about 2 1/2 cups.