FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools & Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals & Shows
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
• 2 1/4 cups Cake Flour (sift before measuring)
• 1 cup plus 2 Tbsp Sugar
• 1 tsp Salt
• 1 Tbsp Baking Powder
• 1/2 Cup Vegetable Oil
• 5 Egg Yolks
• 3/4 Cup Cold Water
• 2 tsp Vanilla
• 2 tsp Grated Lemon Zest
• 5 Egg Whites
• 1/2 tsp Cream Of Tartar
• 1/4 cup + 2 Tbsp sugar
Have all ingredients at room temperature.
Sift the first 4 ingredients together into a mixing bowl.
Add the next 5 ingredients to the dry ingredients and beat with spoon until the batter is smooth.
In a separate bowl, beat the egg whites and cream of tartar until egg whites are glossy and form soft peaks.
Gradually add the 1/4 cup + 2 Tbsp of sugar, beating until the it forms stiff peaks.
With a rubber spatula, gently fold the batter a little at a time into the beaten egg whites and sugar
Continue until all of the batter has been added, blending well. The batter should be smooth.
Pour into an ungreased 10-inch tube pan.
Bake at 325° for about 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.
Or bake in a 13x9x2-inch pan at 350° for 50 to 55 minutes.
Remove cake from oven. Invert pan and let cool for about an hour.
Dust with powdered sugar or frost with your favorite frosting.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.