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6 Eggs, separated
1/2 ts Salt
1 c Sugar
1 tb Water
1 c Sifted cake flour
1 1/2 ts Baking powder
1 ts Lemon rind
5101 WILSON AVE, ST. LOUIS Preheat oven to 350 F.
Combine egg whites and salt. Beat until they stand in soft peaks.
Gradually beat in 1/4 cup sugar. In another bowl, beat egg yolks
until thick and foamy. Slowly beat in remaining sugar and water. Sift
together flour and baking powder. Slowly add yolk mixture. Stir in
lemon rind. Fold egg whites into egg yolk mixture until well blended.
Bake 25 to 30 mins., or until cake springs back when lightly touched
with finger. Allow to cool. Remove from pans and peel off waxed paper.
Yields
6 Servings
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