12 egg whites
1 tsp cream of tartar
1/4 tsp salt
Beat at high speed until foamy. The whites are beaten enough when they start to slip when you tip the bowl.
Add 3/4 cup sifted powdered sugar, 1 T at a time until stiff peaks form. Fold in 1 T lemon rind, 3 T fresh lemon juice and 1/4 tsp vanilla.
Combine 1/2 cup powdered and 1 cup sifted cake flour, gradually fold in the egg white mixture. Spoon batter into a 10" tube pan. (Do not grease the pan!!)
Bake 375 degrees for 35-40 minutes. Invert pan onto the neck of a bottle or funnel until cooled.
1 tsp cream of tartar
1/4 tsp salt
Beat at high speed until foamy. The whites are beaten enough when they start to slip when you tip the bowl.
Add 3/4 cup sifted powdered sugar, 1 T at a time until stiff peaks form. Fold in 1 T lemon rind, 3 T fresh lemon juice and 1/4 tsp vanilla.
Combine 1/2 cup powdered and 1 cup sifted cake flour, gradually fold in the egg white mixture. Spoon batter into a 10" tube pan. (Do not grease the pan!!)
Bake 375 degrees for 35-40 minutes. Invert pan onto the neck of a bottle or funnel until cooled.
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