| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Swedish |
Cakes, Ethnic, Bundt, Desserts |
8 |
Servings |
INGREDIENTS
|
|
-Lori Norman rfhh52e |
| 4 |
|
Eggs; separated |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Cold water |
| 1 |
c |
Cake flour; or 3/4 c all-purp flour plus 1/4 c cornstarch |
| 1 |
ts |
Lemon extract |
| 1 |
c |
Sugar; sifted |
INSTRUCTIONS
Beat egg yolks with cold water until thick and pale yellow. Add lemon
extract to egg yolk mixture. Gradually add sifted sugar and salt to egg
yolks, and beat thoroughly. Sift cake flour 4 times, and fold into yolk
mixture. Beat 4 egg whites until they form peaks, BUT NOT DRY. Carefully
fold into yolk mixture.
Pour into a tube pan or a large 9x13-inch flat pan..... greasing ONLY the
bottom. Bake in a 325 degree oven for 45 minutes. Invert tube pan until
cake is cool.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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