Ingredients
- 1/2 cup cake flour, sifted
- 1 tsp baking powder
- Pinch of salt
- 3 extra large eggs, separated
- 1/3 cup plus 2 tbsp. granulated sugar
- 1 tsp. pure vanilla extract
- 3 drops pure lemon extract
- 3 tbsp. unsalted butter, melted
- 1/4 tsp. cream of tartar
Preparation
Step 1
1. Preheat the oven to 350 and generously butter a 9 inch springform pan. Sift the cake flour, baking powder and salt together in a medium sized bowl and set aside.
2. Beat the egg yolks together in a large bowl with an electric mixer on high speed for 3 minutes. Then with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining 2 tbsp. sugar and continue beating until stiff peaks form ( the whites should stand up in stiff peaks but not be dry ). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites don't worry if a few white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
Makes 12-16 servings
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