Ingredients:
9 eggs, separated (at room
temperature)
pinch of salt
1 1/2 cups sugar
1/2 cup lemon juice
zest of 1 lemon
5 tablespoons cake meal
4 tablespoons potato starch
Instructions:
Preheat the oven to 350°F.
In a mixer, whip the egg
yolks on high speed while gradually adding half the sugar. Continue whipping
until the mixture is thick and lemon colored, about 5 minutes. Add the
juice and the zest.
Remove from the mixer and
with a spatula, fold in the cake meal and potato starch.
Whip the egg whites on high
speed while gradually adding the remaining half of the sugar. Continue
whipping until medium peaks form, about 2 to 3 minutes. Gently fold the
whites into the yolk mixture.
Spoon the mixture into an
ungreased 10" tube pan with a removable bottom. Bake until the cake is
golden and springs back when touched, about 1 hour.
Invert the pan on its legs
or over a bottle until it is completely cool.
Remove from the pan and continue
to cool on a cake rack.
Servings: 12
Nutrition Facts:
Amount Per Serving:
Calories 174
Fat 4 g, Cholesterol 159
mg,
Sodium 60 mg, Fiber 0 g
Courtesy Of: www.tdcj.state.tx.us
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