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(6 egg whites and 4 egg yolks)
Ingredients
- 1 cup sifted Swans Down Cake FLour
- 1 cup sifted sugar
- 1/4 teaspoon salt
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 4 egg yolks beaten until thick and lemon-colored
- 1/2 teaspoon lemon extract
Directions
- Sift flour once, measure, add 1/2 of sugar, and sift four more times. Add salt to egg whites and beat with flat wire whisk. when foamy, add cream of tartar, and continue beating until whisk leaves faint line when drawn across surface of egg whites. Add remaining sugar gradually, and contine beating as before, until texture is very fine and even and egg whites are stuff enough to hold up in peaks, but not dry. Fold in egg yolks and lemon extract. Then sift small amount of flour over mixture and fold in carefully; continue until all is used. Pour batter into ungreased tube pan. Bake in slow oven (300 degrees F.) 30 minutes, then increase heat slightly (325 degrees F.) and bake 35 minutes longer. Remove from oven and invert pan for 1 hour, or until cold. (all measurements are level)
