1 c All-purpose flour
1/2 ts Salt
2 ts Double-acting baking powder
1/2 c Finely ground blanched
-almonds
5 lg Eggs; separated
1 c Sugar
1 1/2 tb Freshly grated lemon zest
4 tb Fresh lemon juice
1 ts Vanilla
1 ts Almond extract
Line a greased jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, with wax
paper, grease the paper, and dust the pan with flour, knocking out the
excess. Into a bowl sift together the flour, the salt, and the baking
powder and whisk in the almonds. In the bowl of an electric mixer beat
together the egg yolks, 3/4 cup of the sugar, and the zest until the
mixture is very thick and pale, beat in the lemon juice, the vanilla, and
the almond extract, and beat the mixture for 3 to 5 minutes, or until it
forms a ribbon when the beater is lifted. Add the flour mixture and beat
the batter until it is just combined. In another bowl with cleansed beaters
beat the egg whites with a pinch of salt until they form soft peaks, beat
in the remaining 1/4 cup sugar, a little at a time, and beat the whites
until they form stiff peaks. Whisk one third of the whites into the batter
to lighten it and fold in the remaining whites gently but thoroughly.
Spread the batter evenly in the prepared pan and bake it in the middle of a
preheated 350F. oven for 15 to 20 minutes, or until the cake is golden and
a tester comes out clean. Let the cake cool in the pan for 5 minutes,
invert it onto a rack, and discard the wax paper. Invert the cake onto
another rack and let it stand, uncovered, overnight to dry out. Cut the
cake with a serrated knife into 3/4-inch cubes.
Serves 12.
Yields
1 servings
