Lemon Platinum Cake

Heat oven to 325 degrees F.

Cake: In large bowl, beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add 1/2 of the sugar, beating until stiff peaks form. Set aside.

In small bowl, beat egg yolks until lemon colored, about 2 minutes.

Gradually add remaining sugar, beating until thick and light lemon colored. Add flour,lemon juice and lemon peel to egg yolk mixture; beat at low speed for 1 minute. By hand, gently fold egg yolk mixture into egg white mixture.

Pour batter into ungreased 10-inch tube pan. Bake at 325 degrees F for 40 to 55 minutes or until top springs back when touched lightly in center. Immediately invert cake onto funnel or soft drink bottle; let hang until completely cool. Remove from pan.

Filling: In small saucepan, combine sugar, cornstarch and salt; mix well. Gradually stir in water. Cook over medium heat until mixture thickens and boils, stirring constantly; remove from heat.

In small bowl, beat egg yolks; gradually blend small amount of hot mixture into egg yolks. Return egg yolk mixture to saucepan; cook over low heat 2 to 3 minutes or until thickened, stirring constantly.

Remove from heat; stir in lemon juice, margarine and lemon peel. Cool. Reserve 1/2 cup filling mixture for topping.

In small bowl, beat whipping cream until slightly thickened. Add reserved 1/2 cup filling mixture and food color; beat until thickened, about 30 seconds. DO NOT OVERBEAT.

To assemble cake, slice cake horizontally to make 3 layers.

Place bottom layer on serving plate; spread with half (about 1/2 cup) of filling mixture. Place middle layer on top; spread with remaining filling. Top with third layer. Spread sides, center and top of cake with topping.

Refrigerate at least 1 hour before serving. Just before serving, cut kiwi fruit slices in half and arrange on cake or garnish as desired. Store in refrigerator.