Directions:
- Let egg whites stand at room temperature for 30 minutes. In a large bowl, beat the egg whites, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time. Divide mixture in half. Fold vanilla into one portion; set aside. In another large bowl, beat egg yolks on high speed until thick and lemon-colored. Stir in almond extract. Fold in unflavored egg white batter.
- Alternately spoon batters into an ungreased 10-in. tube pan. Gently cut through batter with a knife to swirl. Bake on the lowest rack at 325° for 50-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely.
- For filling, soften gelatin in 1/4 cup cold water; let stand for 1 minute. In a heavy saucepan, combine the sugar, cornstarch and remaining water until smooth. Bring to a boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Gradually stir 1/2 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, stirring constantly. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and lemon peel. Gently stir in lemon juice and softened gelatin until gelatin is dissolved.
- Cool room temperature without stirring. Fold in whipped cream. Refrigerate until mixture achieves spreading consistency, about 40-50 minutes.
- Run a knife around sides and center tube of pan. Remove cake; split into two horizontal layers. Spread filling between layers and over top of cake. Store in refrigerator. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.55 Kcal (1606 kJ) | ||
| Calories from fat | 105.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 18% | |
|---|---|---|---|
| Cholesterol | 136.24mg | 45% | |
| Sodium | 186.39mg | 8% | |
| Potassium | 144.86mg | 3% | |
| Total Carbs | 58.99g | 20% | |
| Sugars | 23.45g | 94% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 9.57g | 19% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 209.04 Kcal (875 kJ) | ||
| Calories from fat | 57.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.37g | 18% | |
|---|---|---|---|
| Cholesterol | 74.26mg | 45% | |
| Sodium | 101.59mg | 8% | |
| Potassium | 78.95mg | 3% | |
| Total Carbs | 32.15g | 20% | |
| Sugars | 12.78g | 94% | |
| Dietary Fiber | 0.07g | 1% | |
| Protein | 5.22g | 19% | |
| Vitamin C | 2.9mg | 9% | |
| Iron | 0.3mg | 3% | |
| Calcium | 16.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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