 |
Prep Time: 40 Minutes Cook Time: 70 Minutes |
Ready In: 110 Minutes Servings: 1 |
|
This cake is pale in color, but very rich--much richer than an angel food cake. Ingredients:
8 egg whites |
1 dash cream of tartar |
1 cup white sugar |
1 cup butter, softened |
1 1/2 tablespoons grated lemon zest |
1 tablespoon lemon juice |
1 cup sour cream |
2 teaspoons vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking powder |
1/8 teaspoon salt |
1 cup finely chopped blanched almonds |
Directions:
1. In a bowl, beat the egg whites with the cream of tartar until stiff. Gradually beat in 1/2 cup sugar.
2. In another bowl, stir together the flour, baking powder, and salt.
3. In a large bowl, cream the butter or margarine with the remaining 1/2 cup sugar. Beat in lemon rind, lemon juice, sour cream, and vanilla. Stir the flour mixture into the butter mixture, along with about 1/3 of the beaten egg whites. Fold in the rest of the egg whites gently but thoroughly. Stir in the almonds. Turn the batter into a greased and floured tube pan.
4. Bake at 350 degrees F (175 degrees C) for about 70 minutes, or until it tests done with a toothpick. Cool on a wire rack.
|
|