basic recipe
Preheat oven to 325.
Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
Slice the cake into 2 or 3 layers (or squares) and fill as desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (203g) | ||
Recipe Makes: 8 | ||
|
||
Calories: 470 | ||
Calories from Fat: 114 (24%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 12.7g | 17 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 175.7mg | 6 % | |
Potassium 206.9mg | 5 % | |
Total Carbohydrate 71.4g | 21 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 70.8g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 470
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.