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Ingredientes
- 1 c. cake flour
- 1 1/4 c. granulated sugar
- 1 1/2 c. egg whites (from about 12 large Large eggs)
- 1 pch salt
- 1 tsp cream of tartar
- 2 tsp lemon juice plus
- 2 1/2 Tbsp. lemon juice
- 1 tsp cool water
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 1/4 c. sifted confectioners' sugar
- 1 tsp grated lemon zest
Direcciones
- Preheat the oven to 350 degrees.
- Cut a sheet of parchment paper or possibly waxed paper to fit the bottom of a 10-inch tube pan. Fit the paper into the bottom of the pan and set aside. (Important: don't grease pan!)
- Place 2 large sheets of waxed paper over a work surface. Working over 1 large piece of waxed paper, sift the cake flour together with 1/4 c. of the sugar. Sift the mix 4 more times, working back and forth between the 2 sheets of waxed paper. Set aside. Sift the remaining 1 c. of granulated sugar onto another sheet of waxed paper and set aside.
- In the bowl of an electric mixer, beat the egg whites on medium-low speed till foamy. Add in the salt, cream of tartar, 2 tsp. lemon juice, water, vanilla and almond extracts and increase the speed to medium-high and beat till the whites are nearly stiff. Lower the speed to medium-low and beat in the 1 c. of sifted sugar, 2 Tbsp. at a time, till the mix forms stiff peaks yet is not dry.
- Remove the bowl from the electric mixer and sift about 1/4 of the flour mix onto the top of the beaten egg whites. Using a large rubber spatula, gently fold together. Repeat this motion 3 more times with the remaining flour mix, each time folding very gently together. Gently transfer the batter to the prepared cake pan and run a knife through the mix to eliminate any large air bubbles. Smooth the top if necessary.
- Bake the cake till the top is lightly golden brown and the cake springs back when touched lightly, about 45 to 50 min.
- Remove the cake from the oven and invert the pan onto its legs (alternately, if the tube pan has no legs, simply hang the pan upside down over the neck of a sturdy bottle) and let sit till completely cooled.
- When ready to serve, run the tip of a knife around the inner and outer edges of the cake pan to loosen it from the sides. Unmold the cake and set aside.
- In a small bowl combine the confectioners' sugar, remaining lemon juice, and lemon zest and stir till smooth. Adjust the consistency, if necessary - the glaze should be thick sufficient to cling to the sides of the cake yet still fluid. If the glaze is too thin, add in a bit more confectioners' sugar. If too thick, add in more citrus juice. Spread the glaze over the top of the cake, allowing some to drip down the sides. Let the glaze set before serving the cake. Serve with macerated berries, if you like.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 140 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.15g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 64mg | 3% |
| Potassium 108mg | 3% |
| Total Carbs 30.49g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 21.23g | 14% |
| Protein 4.26g | 7% |
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