1 c Sugar
Plus 1 tablespoon
1/4 c Honey
1 ts Vanilla
1 ts Lemon extract
1/4 ts Salt
7 lg Eggs; separated
1 c Cake flour; sifted
1/8 ts Cream of tartar
1. Preheat oven to 325F. Use parchment to line the bottom of a 10 inch
tube pan, preferably with a removable bottom. Grease the parchment. In a
large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into
egg yolks. Place bowl in a large pan of hot water. With an electric mixer,
beat about 5 minutes on medium-high speed until pale yellow and doubled in
volume. Gently fold in sifted flour.
2. Wash beaters. In a large bowl, beat egg whites in electric mixer on a
low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle
in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry.
With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap
gently on the counter to remove air bubbles.
3. Bake on middle rack of oven 35 to 45 minutes or until golden brown.
When done, cake sides will pull away from pan slightly; top will be flat
and feel spongy when pressed with finger. Cool 20 minutes. Run a small
knife between edge of cake and pan. Remove from pan carefully. Pull off
parchment and cool completey. Serve or store airtight.
Yields
1 Servings
