| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | Eggs; separated | |
| 3/4 | c | Sugar |
| 1 | tb | Lemon juice with some grated rind |
| 1 | c | Sifted flour |
INSTRUCTIONS
Mrs. Alice Van Boven This recipe is an expansion by the donor of a recipe received by her mother from her aunt in 1884. The original read: "Take the weight of eggs in sugar and half the weight in flour; juice and grated rind of lemon." Similar cakes, indeed, were made in colonial America, usually called "light cakes" or "soft cakes." Beat the egg whites light. In a separate bowl, beat the egg yolks. Beat the sugar into the yolks gradually; add the lemon juice; add the flour and mix in; add the egg whites, folding them in gently. Bake in a moderate oven (350°) in a pan with a tube in it for about an hour. Cup cake pans may also be used with less baking time. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 09, 1998
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