Cake:
Preheat oven to 375 degrees F.
From lemons, grate 2 teaspoons peel and squeeze 1 T juice; set aside. On waxed paper, mix flour and confectioners'
sugar; set aside.
In large bowl, with mixer at high speed, beat egg whites, cream of tarter, and salt until soft peaks form.
Beat in vanilla and lemon juice. Beating at high speed, sprinkle in granulated sugar, 2 T at a time, beating
until whites stand in stiff peaks.
Sift flour mixture over egg whites, one-third at a time, folding in with rubber spatula after each addition,
just until flour mixture is completely incorporated. Fold in grated lemon peel.
Spoon batter into ungreased 10-inch tube pan with removable bottom; with metal spatula, gently spread
evenly. Bake cake 35 to 40 minutes, until top springs back when lightly touched with finger. Invert cake
in pan on funnel or bottle; cool completely in pan.
With metal spatula, carefully loosen cake from pan; place on cake plate.
Serve cake with sauce.
Makes 16 servings.
Lemon Sauce:
From lemon, grate 1 t peel and squeeze 1/4 cup juice. In 1-qt saucepan, mix sugar and cornstarch until
blended. Add lemon peel, juice, butter and 2/3 cup water; heat to boil over high heat, stirring often.
Boil 1 minute, stirring. Transfer to bowl; cover and refrigerate until ready to serve.
Makes about 1 1/4 cups
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