This cake is longer then I typically would make or even look twice at it...but the name caught my eye & has stuck in my recipe box for WAY too many years without actually making it! How sad...we will be correcting this issue for Easter this year...will post pictures once its made!
Serves 16
CAKE: JEWELED LEMON SAUCE:
1/4 tsp salt 1/2 c sugar
1 1/2 c soft wheat flour; sifted before measuring 2 Tbs cornstarch
1 1/2 tsp vanilla 1 c water
1 3/4 c sugar, divided 2 Tbs grated lemon peel
1 3/4 c (12-14) egg whites 2 Tbs lemon juice
1 1/2 tsp cream of tartar 1 Tbs butter
2 Tbs soft wheat flour
5 egg yolks
2 Tbs sugar
1 Tbs grated lemon peel
Preheat oven to 375
Sift flour and 3/4 c sugar together 3x's Set aside.
Beat egg whites, cream of tartar & salt together in lg mixing bowl until soft peaks form.
Gradually beat in 1 c sugar and continue beating till stiff peaks form.
Sift about 1/4 of flour mixture over the egg whites & gently fold into the mixture.
Repeat until all flour in incorporated.
Fold in vanilla. Remove 1/3 of batter.
Beat egg yolks, 2 Tbs flour & 2 Tbs sugar until thick & pale yellow.
Stir in lemon peel. Pour egg yolk mixture over reserved 1/3 of batter and fold until blended.
Spoon yellow & white batters alternating into an ungreased tube pan.
Run knife gently through batter to eliminate air bubbles & to swirl batters.
Bake in lower third of oven at 350 for 35-40 min.
Invert pan to cool.
Serve with warm Lemon Jewel Sauce
To Make Lemon Jewel Sauce:
Combine sugar, cornstarch & water in saucepan. Cook over med-high heat until smooth & thickened.
Add grated lemon peel, lemon juice & butter. Stir till incorporated & warmed through.
No comments:
Post a Comment