Prep Time: 30 min
Cook Time: 40 min
Makes: 12 servings
| • | 1 1/4 cups White Lily® Enriched Bleached All Purpose Flour, sifted before measuring |
| • | 1 3/4 cups sugar, plus 2 tablespoons, divided |
| • | 1 3/4 cups egg whites, 12 to 14 large eggs |
| • | 1 1/2 teaspoons cream of tartar |
| • | 1/4 teaspoon salt |
| • | 1 1/2 teaspoons vanilla extract |
| • | 5 large egg yolks |
| • | 2 tablespoons White Lily® Enriched Bleached All Purpose Flour |
| • | 2 tablespoons sugar |
| • | 2 tablespoons grated fresh lemon peel |
| • | |
| JEWELED LEMON SAUCE |
| • | 1/2 cup sugar |
| • | 2 tablespoons cornstarch |
| • | 1 cup water |
| • | 1 tablespoon grated fresh lemon peel |
| • | 2 tablespoons fresh lemon juice |
| • | 1 tablespoon butter |
| 1. | HEAT oven to 375°F. Set out clean, ungreased 10-inch tube pan. |
| 2. | SIFT together flour and sugar three times; set aside. (This is important to achieve a light cake texture.) |
| 3. | BEAT egg whites, cream of tartar and salt using an electric mixer on high speed until very stiff peaks form. |
| 4. | SIFT about 1/4 of the flour mixture over egg whites; gently fold. Repeat with remaining flour mixture, 1/4 at a time. Fold in vanilla. Remove 1/3 of batter; set aside. |
| 5. | BEAT egg yolks, 2 tablespoons flour and 2 tablespoons sugar until thick and pale yellow. Stir in lemon peel. Pour egg yolk mixture over reserved one-third batter; fold until blended. |
| 6. | SPOON white and yellow batters alternately into tube pan. Run knife gently through batter to remove air pockets and to swirl the two batters. |
| 7. | BAKE in lower third of oven 35 to 40 minutes. |
| 8. | INVERT pan; cool with pan in place. When completely cool, remove from pan. To remove, run a thin knife up and down between cake and pan to loosen. Serve with warm Jeweled Lemon Sauce. |
| | JEWELED LEMON SAUCE |
| 1. | COOK 1/2 cup sugar, cornstarch and water in medium saucepan over medium heat until smooth and thickened. |
| 2. | ADD lemon zest, lemon juice and butter; heat until warm. |
Nutritional Information Per Serving:
Serving Size (1/12), Calories 230 (Calories from Fat 25), Total Fat 3g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 90mg, Sodium 300mg, Total Carbohydrate 44g (Dietary Fiber 1g, Sugars 33g), Protein 7g; Percent Daily Value*: Vitamin A 2%, Vitamin C 4%, Calcium 6%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.