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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This is an Easter beauty from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 cup cake flour |
1 1/4 cups sugar |
1 1/4 cups egg whites (room temperature) |
1/2 teaspoon salt |
1 teaspoon cream of tartar |
1/2 teaspoon vanilla |
4 egg yolks, beaten until light and lemon colored |
1/2 teaspoon lemon extract |
Directions:
1. Preheat oven to 350°F.
2. Sift flour and half the sugar together three times.
3. Beat egg whites with salt until foamy; add cream of tartar and continue beating until egg whites just begin to hold their shape.
4. Add remaining sugar, about two tablespoons at a time, beating between additions.
5. When all the sugar is added, the egg whites should hold their shape well but not be dry.
6. Fold in the flour and sugar mixture carefully but thoroughly.
7. Divide the mixture into two parts; to one, add vanilla.
8. Into the other; fold the egg yolks and lemon extract.
9. Transfer the two mixtures into an ungreased tube pan, alternating the yellow and white.
10. Bake for 50 to 60 minutes or until cake springs back when touched lightly with a finger.
11. Invert on a cake rack to cool before removing from pan.
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