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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From the 1961 Lutheran Favorites of St. James Lutheran Church, Howard Lake, Minnesota. Submitted by Mrs. Ernest Krohn. Ingredients:
6 egg whites |
1/2 cup sifted flour |
3/4 teaspoon cream of tartar |
3/4 teaspoon baking powder |
3/4 cup sifted sugar |
1/4 teaspoon salt |
1/2 teaspoon vanilla |
1/4 teaspoon almond flavoring |
6 egg yolks |
3/4 cup sugar |
3/4 cup sifted flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 cup boiling water |
1/2 teaspoon vanilla |
1/2 teaspoon lemon flavoring |
Directions:
1. For 1st cake, sift flour and sugar separately four times.
2. Beat egg whites until frothy.
3. Add cream of tartar, baking powder, and salt.
4. Beat until egg whites stand in peaks.
5. Add sugar gradually.
6. Add flavoring.
7. Fold in flour.
8. Pour in ungreased tube pan.
9. Let stand while preparing second cake.
10. For 2nd cake, beat egg yolks to lemon color, stir, and fluffy.
11. Add sugar and salt, beating continuously.
12. Add flavorings.
13. Fold in flour, sifted with baking powder, alternately with hot water.
14. Pour slowly over first cake part.
15. Bake.
16. Invert until cold.
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