3 cups all-purpose flour
1 cup packed brown sugar
3/4 teaspoon baking powder
1 tablespoon lemon juice
1/4 teaspoon rice wine vinegar
1 cup milk
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup confectioners' sugar for dusting
1 1/2 cups butter, melted
1 pound white chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch glass or plastic pan. Set aside.
In a large bowl, stir together the flour, brown sugar, baking powder, lemon juice, rice vinegar, milk, oil and vanilla. Beat by hand into the batter mixture.
Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar, and refrigerate for at least 30 minutes, or until cool and firm.
In a large bowl, combine butter, white chocolate chips and lemon zest. Beat until smooth. Spread onto individual egg whites in a single layer. Dust tops of cake with confectioners' sugar.
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