Just last week I saw a post on a modified tissue holder turned camera case. Yesterday afternoon I decided to give that a try. First I made a plain tissue holder following these instructions but with measurements meant for my camera. I thought that with just a slit down the center it wasn’t very secure and leaves either the screen or the lense exposed so I made a second one that started with a longer rectangle and I overlapped the fold by about an inch. Now the new camera is nice and snug and I’ve got a little tissue holder to boot.

For a birthday cake I asked for the lemon angel food cake we had on my birthday in 2005. Mom says I always asked for angel food cake as a birthday cake when I was little. I’d forgotten that but we planned to have it in ’05 when my birthday fell on Easter and she reminded me then.

Lemon
angel food cake with lemon curd and

White Mountain

frosting

1
dozen large egg whites
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon vanilla
zest of 1 lemon
2 cups fine sugar, divided
1 1/3 cups flour

Preheat
the oven to 350 F.

Whisk
egg whites, salt and cream of tartar to soft peaks. Slowly add 1 1/2 cups sugar
while continuing to whisk. Add vanilla and whisk to stiff peaks. Sift together
remaining sugar and flour. Stir in lemon zest. Fold the flour mixture into the
egg mixture a little at a time, being careful not to deflate the egg whites.

Transfer
the batter to an ungreased tube pan. Bake for 40 minutes at 350 F until it
springs back to the touch. Cool completely and remove from pan. Slice off 1
inch from the top. Remove about a 1-inch channel of cake from between the inner
and outer edge, about 1-inch deep.

lemon
curd filling

6
large egg yolks
1 cup sugar
1/2 cup fresh lemon juice
8 tablespoons sweet cream butter, cut into pieces
zest of a lemon
2/3 cup heavy cream
1 tablespoon  sugar

Whisk
together yolks, sugar and juice in a small saucepan over medium heat. Cook
until slightly thickened and coats the back of a wooden spoon. Remove from heat
and stir in the butter one piece at a time until it is all incorporated. Fold
in the zest and allow to cool completely. Cover with plastic wrap right on the
surface of the lemon curd and refrigerate overnight. Just before use, whip the
cream and remaining sugar to stiff peaks and fold gently into the curd 1/3 at a
time. Put this mixture into the channel of the cake, replace the top and refrigerate
at least two hours.

White
Mountain

frosting

1 1/2
cups sugar
1/4 cup lemon juice
1/4 cup water
1/4 teaspoon salt
3 large egg whites

In a
small sauce pan, bring the sugar, water, juice and salt to a boil and continue
to cook over medium-high heat until the temperature reaches 240 F on a candy
thermometer. Meanwhile beat the egg whites just to stiff peaks then stream in
the hot syrup and continue to beat until somewhat cooled, about 5 minutes.
Mixture should form stiff peaks. Frost cake.