1 c Cake flour
1 1/4 c Sugar
4 lg Egg yolks
8 lg Egg whites
1/2 ts Cream of tartar
1/2 ts Salt
1/2 ts Lemon extract
1 Lemon; grated zest only
-LEMONY FROSTING-
3 3/4 c Confectioners’ sugar, sifted
4 tb Unsalted butter or margarine
– melted
1 pn Salt
1 Lemon; grated zest only
1/4 c Fresh lemon juice
1 ts Milk or water, as necessary
– for consistency
PREHEAT OVEN TO 350F, with rack in center of oven. Have ready 10-inch
tube cake pan (do not grease). Sift cake flour 3 times; set aside on
waxed paper. Sift sugar 5 times; set aside on waxed paper. Use mixer
to beat egg yolks until thick and light-colored, about 4 minutes. Set
aside. Use clean beaters to beat egg whites until foamy. Add cream of
tartar and salt. Continue beating until egg whites are thick and hold
their shape but are still soft and moist. Use rubber spatula to
gently fold sugar, in 3 batches, into whites. Then fold in lemon
extract, rind and reserved egg yolks until blended. Gently fold in
flour. Transfer batter to pan; spread evenly with spatula. Bake until
lightly browned and toothpick inserted into center comes out clean,
about 45 minutes. Invert pan to let cake cool. When completely cool,
use flexible knife to release cake from sides, then bottom, of pan.
Can be kept well-covered at room temperature for a day or frozen up
to 3 months. To serve, spread top and sides with lemony frosting.
LEMONY FROSTING: Place all ingredients except milk or water in mixing
bowl. Combine with wooden spoon until smooth. Add milk or water as
necessary, for desired consistency. Spread on cake. Yield: frosting
for one 10-inch tube cake.
ABBY MANDEL – PRODIGY GUEST CHEFS COOKBOOK
Yields
10 Servings