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Summer Lemon Cake

Preparation info
  • Makes

    8 to 12

    portions
    • Difficulty

      Medium

Appears in

By Robert Carrier

Published 1963

  • About

Ingredients

Cake Mixture

  • 6 eggs, separated
  • 6 ounces sugar
  • 2 tablespoons

Method

The Cake

Beat yolks, sugar, water, lemon rind and salt until light and fluffy (5 minutes in mixer at high speed). Sift flour and cornflour and gradually blend into egg yolk mixture. Whisk egg whites until stiff but not dry and fold gently into yolk mixture. Place equal quantities of batter into three round 8-

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