6 Eggs
1 cup Sugar
1 Tb Lemon Juice
1/2 tsp Grated Lemon Rind
1 cup Flour
Sugar
Lemon juice
Grated lemon rind
Flour
Oven Temp ~ 325° Baking Time ~ 15 Min.
Pan Type ~ 10x15x1-inch jelly roll pan
Steps:
Separate the whites and yolks of the eggs, beat the yolks until thick and lemon colored, add the sugar gradually, then add the lemon juice and rind.
Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg whites.
Bake in an ungreased pan in a very moderate oven.
Bake until the cake is puffed, has lost its shine, and springs back when gently pressed. |
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