1 1/4 c Sifted cake flour
1 1/2 c Sugar
10 Egg whites
1 1/2 ts Cream of tartar
1/4 ts Salt
4 Egg yolks
1 ts Grated lemon rind
1 ts Vanilla
1. Preheat oven to 375.
2. Sift flour and 1/2 cup of the sugar onto wax paper; set aside.
3. Beat egg whites, cream of tartar and salt in a large bowl with electric
mixer at high speed until foamy. Beat in remaining 1 cup sugar, 1
tablespoon at a time, until meringue forms soft peaks.
4. Fold flour mixture into meringue, one-third at a time, until completely
blended.
5. Beat egg yolks in a small bowl with electric mixer at high speed until
thick and lemon colored. Beat in lemon rind and vanilla.
6. Fold half of the meringue batter into the beaten egg yolks until no
streaks of white remain.
7. Spoon batters by tablespoonfuls, alternating colors, into an ungreased
10-inch tube pan. (Do no stir batters in pan.) 8. Bake in preheated oven
for 35 minutes, or until top springs back when lightly pressed with
fingertip.
9. Invert pan, placing tube over quart-size soft-drink bottle; let cake
cool completely. Loosen cake around the edge and the tube with a spatula.
Cover pan with serving plate; turn upside down; shake gently; remove pan.
10. Frost with lemon flavored butter cream frosting.
This recipe originally had directions for lemon frosting, but they have
apparently been misplaced.
