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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I found this old hand-written recipe in a stack of long forgotten recipes cut from various magazines, newspapers, and packages. (Circa 1934) Ingredients:
6 eggs, separated |
1/8 teaspoon salt |
1/3 teaspoon cream of tartar |
1 cup cake flour |
1 cup sugar |
1 lemon, graded rind |
1 teaspoon vanilla |
Directions:
1. Sift flour, measure; then sift 4 times.
2. Measure and sift sugar.
3. Beat yolks until light and thick; gradually beat in one-half of the sugar and the lemon rind and vanilla.
4. Beat whites until frothy, add cream of tartar.
5. Beat to stiff peak stage, but not dry.
6. Fold in remaining sugar.
7. Fold in remaining sugar.
8. Cut and fold some of the whites mixture into yolk mixture; fold and cut in the flour and salt; then rest of the whites mixture.
9. Place in an un-greased pan with center tube.
10. Bake 1 hour at 325.
11. Invert pan.
12. When cool, remove cake.
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