- May 22, 2009
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Quote:
MMMMMMM, recipe please?
here ya go
Set oven at 325 degrees, this cake uses a 10 inch tube pan.
Sift into large mixing bowl-
2 1/4 cups cake flour
3 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
Make a well in the center.
Pour in-
1/2 cup oil (not olive)
5 egg yolks
3/4 cup cold water
Beat thoroughly until smooth about 2 minutes
Stir in 2 teaspoons of grated lemon rind to the above mixture
In a separate large bowl beat until stiff
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar
Pour the first mixture over the egg whites a little at a time, gently folding in with a spatula or rubber scraper until evenly blended. Do not beat or stir.
Pour into pan and bake for 50 minutes. Increase oven temperature to 350 degrees and bake until the top springs back when you dent it with your finger , about 10 minutes.
Turn the pan upside down. Let stand until cold. Loosen the cake from the sides with spatula
** Here are a few notes I have made regarding this cake.
I have a "non stick" tube pan and this cake sticks to the pan every time. I've tried spraying with Pam and I've tried it without, still sticks
The original recipe calls for 2 teaspoons of vanilla added in with the egg yolk mixture, the lemon rind is a variation. Other variations are 2 teaspoons orange rind;
Chocolate: Use only 2 cups flour and sift with 1/4 cup cocoa powder
Spice: use brown sugar in place of white. Add 1 teaspoon cinnamon and 1/2 teaspoon each of nutmeg, powdered cloves and allspice
**I also make a glaze with the juice from the lemon and confectionary sugar, don't know the exact measures, I wing it
**With the left over egg yolks I scramble them up and give them to the dog and the chickens
Oh and this is a yummy tasting batter too
Enjoy
MMMMMMM, recipe please?
here ya go
Set oven at 325 degrees, this cake uses a 10 inch tube pan.
Sift into large mixing bowl-
2 1/4 cups cake flour
3 teaspoons baking powder
1 1/2 cups sugar
1 teaspoon salt
Make a well in the center.
Pour in-
1/2 cup oil (not olive)
5 egg yolks
3/4 cup cold water
Beat thoroughly until smooth about 2 minutes
Stir in 2 teaspoons of grated lemon rind to the above mixture
In a separate large bowl beat until stiff
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar
Pour the first mixture over the egg whites a little at a time, gently folding in with a spatula or rubber scraper until evenly blended. Do not beat or stir.
Pour into pan and bake for 50 minutes. Increase oven temperature to 350 degrees and bake until the top springs back when you dent it with your finger , about 10 minutes.
Turn the pan upside down. Let stand until cold. Loosen the cake from the sides with spatula
** Here are a few notes I have made regarding this cake.
I have a "non stick" tube pan and this cake sticks to the pan every time. I've tried spraying with Pam and I've tried it without, still sticks
The original recipe calls for 2 teaspoons of vanilla added in with the egg yolk mixture, the lemon rind is a variation. Other variations are 2 teaspoons orange rind;
Chocolate: Use only 2 cups flour and sift with 1/4 cup cocoa powder
Spice: use brown sugar in place of white. Add 1 teaspoon cinnamon and 1/2 teaspoon each of nutmeg, powdered cloves and allspice
**I also make a glaze with the juice from the lemon and confectionary sugar, don't know the exact measures, I wing it
**With the left over egg yolks I scramble them up and give them to the dog and the chickens
Oh and this is a yummy tasting batter too
Enjoy
