How to make it

  • Place rack in middle of oven then preheat oven to 325.
  • Pour egg whites into bowl in which you will be making the batter.
  • If the pan has a removable bottom do nothing to it.
  • If it does not lightly butter the bottom then line bottom with buttered wax pepper cut to fit.
  • Thoroughly mix flour and 1/4 cup of the granulated sugar in a small bowl.
  • Beat egg whites with electric mixer on medium speed for 2 minutes until frothy and broken up.
  • Add cream of tartar and increase speed to medium high.
  • Beat until whites lose their yellow cast greatly increase in volume and start to turn white.
  • With mixer running slowly sprinkle the remaining sugar over the whites.
  • Beat until whites become very thick very glossy and white and beaters leave a deep trail.
  • Beat in the lemon juice and vanilla just enough to mix then reduce speed to lowest possible.
  • Quickly sprinkle flour sugar mixture over the whites.
  • As soon as it is all added but not completely mixed in stop machine and remove bowl.
  • With a rubber spatula or large metal spoon complete mixing in flour by folding or gently stirring.
  • Stop just as soon as the flour seems blended in.
  • With a rubber spatula scrape batter into the pan and spread evenly.
  • Inscribe a circle deep in the batter to release any large air bubbles.
  • Bake for 50 minutes then turn upside down on a wire rack and allow to cool completely.
  • Loosen edges and tube with a knife then turn out cake.
  • Loosen and remove pan bottom or peel off paper.
  • Store airtight 1 day at room temperature before serving.
  • Sift confectioners' sugar over top before serving.

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