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Categories:Viewed: 9 - Published at: 3 years ago
Ingredients
- 10 egg whites
- 6 egg yolks
- 1 tsp (5 ml) cream of tartar
- 1/2 tsp (2 ml) fresh lemon juice
- 1-1/4 cups (300 ml) sugar
- 1 cup (225 ml) cake flour (Swans Down type)
- 1 tbsp (15 ml) water
- 1 tbsp (15 ml) grated lemon rind
Method
- In a large mixing bowl, beat the egg yolks until they are stiff.
- Add only 1/2 cup (125 ml) of the sugar, the salt, lemon juice, and the grated lemon rind.
- Sift the flour and measure it and then sift it again and carefully fold it into the egg yolk mixture (Be careful, you need to keep it light and airy).
- Whip the egg whites lightly, and when they are half beaten, sift in the cream of tartar and add the water.
- Then, continue whipping until the egg whites hold their shape.
- Carefully fold in 1/2 Cup (125 ml) of sugar.
- After the sugar, carefully fold this egg white mixture into the first egg yolk mixture.
- Pour all of this, very carefully so you don't upset the air pockets to keep it light into a non-oiled tube pan.
- Bake in 325 degree (175 C.) oven for about 1 hour.
- Cool it inverted with the tube pan's center hole over a pop bottle.
