CAKE - Lemon-Lime Sunshine Cake

By Aemelia

Ingredients

• 1 cup cake flour, sifted three times
• 1 1/4 cups sugar, sifted five times
• 4 large egg yolks
• 8 large egg whites
• 1/2 tsp salt
• 1/2 tsp lemon extract
• Zest of 1/2 fresh lemon
• Zest of 1/2 fresh lime

Preparation

Step 1

1. Preheat oven to 350 degrees
2. Beat egg yolks at highest speed for 4 minutes until yolks are light yellow.
3. Wash beaters. Whip egg whites until frothy; add salt and continue beating until whites volume-ize, holding their shape , but are still moist.
4. Fold sugar, in three passes, into the egg whites, using a rubber spatula to incorporate in an over/under motion.
5. Fold in extract, citrus rind and whipped egg yolks.
6. Fold in flour, again using a rubber spatula to incorporate in an over/under motion.
7. Transfer batter to an ungreased 10-inch tube pan, leveling the surface of the batter with spatula.
8. Bake 40 to 45 minutes until lightly browned (use the toothpick-in-the-center test to make sure cake is done) Invert cake in tube pan to cool.
9. While cake cools, make frosting: Whip sugar with butter and citrus zest, adding citrus juice as you go, to the consistency you desire. Frost cooled cake.