2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces white chocolate
1/4 cup milk
1 cup solid vegetable shortening
2/3 cup sugar
6 large egg whites
Heat oven to 350. Grease and flour two 9-inch-round cake pans.
In bowl, mix flour, baking powder, and salt. In saucepan, melt chocolate with milk over medium heat; let cool.
In large bowl, beat shortening and sugar until smooth, 3 minutes. Gradually beat in whites and milk mixture. On low speed, beat in flour mixture. Spread evenly in pans.
Bake in 350 oven 20 minutes, until pick inserted in centers test clean. Cool in pans on rack 5 minutes. Remove from pans; let cool. Slice each layer in half horizontally.
Frosting
8 ounce cream cheese
1/4 cup butter
1 cup sugar
4 ounces white chocolate, melted and cooled
1/2 cup heavy cream
1 cup bottled lemon curd
Soften cream cheese and butter in bowl. Beat in sugar. Beat in chocolate, then cream, until thickened.
Place 1 cake layer on stand. Spread with 1/3 cup curd and 1/3 cup frosting. Continue stacking layers, curd and frosting. Cover outside of cake with frosting. Chill 1 hour.
