3 Eggs; separated
3/4 c Sugar
1 tb Lemon juice with some grated
-rind
1 c Sifted flour
Mrs. Alice Van Boven
This recipe is an expansion by the donor of a recipe received by her mother
from her aunt in 1884. The original read: “Take the weight of eggs in sugar
and half the weight in flour; juice and grated rind of lemon.” Similar
cakes, indeed, were made in colonial America, usually called “light cakes”
or “soft cakes.”
Beat the egg whites light. In a separate bowl, beat the egg yolks. Beat the
sugar into the yolks gradually; add the lemon juice; add the flour and mix
in; add the egg whites, folding them in gently. Bake in a moderate oven
(350?) in a pan with a tube in it for about an hour. Cup cake pans may also
be used with less baking time.
Yields
1 Servings
