August 17, 2017
- Serving Size: 1 (74.1 g)
- Calories 145.2
- Total Fat - 3 g
- Saturated Fat - 0.9 g
- Cholesterol - 104.2 mg
- Sodium - 40.7 mg
- Total Carbohydrate - 25.9 g
- Dietary Fiber - 1.6 g
- Sugars - 17.3 g
- Protein - 5 g
- Calcium - 23.9 mg
- Iron - 1 mg
- Vitamin C - 9.4 mg
- Thiamin - 0.1 mg
Preheat oven to 350°F.
Have ready an ungreased tube pan.
Separate the eggs and cover both the whites and yolks with plastic wrap to prevent a film from forming. Let the yolks and whites reach room temperature before using.
Sift and measure the cake flour.
Add ¼ cup sugar.
Place 1/2 cup of granulated white sugar in your electric mixer fitted with the paddle attachment.
Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored.
Beat in the vanilla extract, water, and lemon zest.
Sift the flour/sugar mixture over the batter but do not stir
In a clean bowl, with the whisk attachment, whip the egg whites until foamy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the last 1/4 cup of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form.
Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated.
Do not over mix or you will deflate the batter.
Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.
Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.
Remove from oven and cool for at least one hour before unmolding.
Tips & Variations
No special items needed.