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Ingredients
- 1/2 cup superfine sugar (make superfine sugar by processing regular sugar in food processor til fine)
- 1 1/2 cups superfine sugar (total superfine sugar needed: 2 cups)
- 1 1/3 cups sifted cake flour (not self rising) or use AP flour: 1 cup AP flour minus 2 tbs flour = 1 cup cake flour for
- 1 1/2 cups egg whites, room temp (10 - 12 eggs)
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon extract (orig recipe called only for 3/4 tsp vanilla extract)
- 1 1/2 teaspoons grated lemon zest (approx 2 lemons) - more is good
Preparation
Step 1
Preheat oven to 350
Sift together 1/2 cup superfine sugar with flour; set aside
Whisk egg whites, salt & cream of tartar on high speed until the eggs make medium firm peaks (recipe says about 1 min- i think more)
Add remaining 1 1/2 cups sugar slowly by sprinkling sugar over egg white mixture while mixing on medium speed
Keep whisking til thick & shiny (recipe says a few mins)
Whisk in vanilla & lemon extracts & lemon zest; continue to whisk until very thick (recipe says about 1 more min)
Sift about 1/4 of the reserved flour mixture over the egg white mixture & fold in by hand; continue adding flour in fourths until all is incorporated
Pour into ungreased 10" tube pan, smooth the top
Bake about 35 - 40 mins, until browned & springs back to light touch
Invert pan til cool