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.
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 8|
|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 %|
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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
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