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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Nice to know the basics. From the food blog bakingsheet. Ingredients:
4 eggs, separated and at room temperature |
1/2 cup sugar, plus |
2 tablespoons sugar |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon extract or 1 teaspoon lemon zest |
1/2 cup cake flour, sifted |
1/4 teaspoon salt |
1/4 teaspoon cream of tartar |
Directions:
1. Preheat oven to 325.
2. Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
3. In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
4. In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
5. Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
6. Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
7. Slice the cake into 2 or 3 layers (or squares) and fill as desired.
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