White Cake with Lemon Sauce
1 package of white cake mix
8 teaspoons cornstarch
1/2 cup water
1 and 1/4 cups sugar
4 cups water
1 cup freshly squeezed lemon juice
3 teaspoons butter (no substitutes)
1 lemon rind grated
Bake cake according to directions. Use three egg whites and save the yolks for the lemon sauce recipe below. To keep the cake really moist, cover the hot cake immediately after removing from oven and keep covered until it is completely cooled.
Dissolve eight teaspoons of cornstarch in 1/2 cup of water; add 1 and 1/4 cups of sugar and four cups of water; mix well. Cook for ten minutes.
Add the following ingredients to the above cooked ingredients and bring to a boil again: One cup of freshly squeezed lemon juice, three teaspoons of butter and one lemon rind grated.
In a large mixing bowl, beat three egg yolks until they are light in color. When the hot ingredients are boiling, slowly pour the boiling mixture over the yolks, beating vigorously while pouring. Cool the sauce to room temperature, or cool it in the refrigerator, but serve it before it becomes really cold and “set”. The cold, refrigerated leftover sauce tastes very good, but the texture is better when it is very fresh.
Cut large squares of cake and place them in deep bowls. Pour a generous quantity of sauce over the cake so it is almost floating in the sauce.