| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Not, Sent | 12 | Servings | |
INGREDIENTS
| 1 | c | Cake flour |
| 1 1/2 | c | Plus 2 tbsp sugar; divided |
| 1 1/2 | c | Egg whites; about 10 eggs |
| 1 1/2 | ts | Cream of tartar |
| 1 1/2 | ts | Vanilla |
| 1/2 | ts | Lemon extract |
| 1/4 | ts | Salt |
| 3 | Eggs | |
| 1 | c | Sugar |
| 1/2 | c | Lemon juice |
| 1/4 | c | Butter or margarine; melted |
| 1 | tb | Grated lemon peel |
| 1/2 | c | Whipping cream; whipped |
INSTRUCTIONS
LEMON SAUCE Combine cake flour and 3/4 cup plus 2 tbsp sugar; set aside. In a mixing bowl, beat egg whites, cream of tartar, extracts and salt until foamy. Add the remaining sugar, 2 tbsps at a time, beating until stiff peaks form. Gently fold in flour mixture, about a fourth at a time. Pour into an ungreased 10-inch tube pan. Using a metal spatula or knife, cut through batter to remove air pockets. Bake at 375° for 30-35 minutes or until top is golden and cracks feel dry. Immediately invert pan; cool completely. Loosen sides of cake from pan with a knife and remove. For sauce, beat eggs and sugar in a double boiler. Stir in the lemon juice, butter and lemon peel. Cook over simmering water until mixture thickens and reaches 160°, about 15 minutes; chill. Fold in whipped cream. Serve with cake. Store sauce in the refrigerator. Recipe by: Quick Cooking - March/April 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Apr 08, 1998
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