| 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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