Preheat oven 325°
Servings:16-20
Ingredients:
5 eggs, separated
1 cup sugar
2 tbsp lemon juice
1/2 tsp salt
1 tsp grated lemon peel
1 tsp vanilla extract
1 cup sifted cake flour
Procedure:
Combine egg yolks, 1/2 cup of the sugar, lemon juice, lemon peel and vanilla extract and beat 3-4 minutes with electric mixer on med-high speed. Set aside.
Beat egg whites and sale until frothy. Gradually add the rest of the sugar, beating well after each addition. Beat until rounded peaks are formed. Gently fold egg yolk micture into beaten egg whites. Fold in flour, sifting in about one-fourth at a time. Turn batter int pan or pans.
Bake in one 9-inch tube pan for 60-65 minutes or until cake springs back when lightly touched in center, or when toothpick come out clean.
Invert and leave hanging in pan until cold. Remove cake from pan after cooling. (Run a spatula around the edges, invert, turn right side up immediately after it come out of the pan. Cool completely before frosting.
For Zuppe Inglese, use three 11 x 7 x 1-1/2 inch pans and bake for 30-35 minutes.
Source: Lena
Recipes collected and reproduced by Diane and Steve Schwartz and family and friends.