 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
|
Don't peak while the cake is baking. Also let cool completely inverted. Garnish the cake if desired with powdered sugar and serve with some stewed or fresh fruit Ingredients:
6 eggs |
1 cup sugar |
grated rind of 1 lemon or orange |
juice of 1/2 lemon or orange |
1 cup flour, sifted 3 times |
1 tsp baking powder |
Directions:
1. Separate the whites from the yolks, add a pinch of salt to the whites and place in the refrigerator while the remaining ingredients are being prepared.
2. Beat the yolks and the sugar until light; add the lemon rind and
3. juice, flour and baking powder.
4. Mix until a batter is formed.
5. Beat the egg whites until stiff and fold carefully into the batter.
6. Bake in a spring form or an ungreased pan at 325 F for 50 or 60 minutes.
7. Upon removing from oven,invert on a wire rack and allow to cool before removing from rack. ( I invert over an empy wine bottle )
|
|