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Ingredientes
- 3 x Large eggs, separated
- 3/4 c. Sugar
- 1 Tbsp. Lemon juice with some grated rind
- 1 c. Sifted flour
Direcciones
- This recipe is an expansion by the donor of a recipe received by her mother from her aunt in 1884. The original read: "Take the weight of Large eggs in sugar and half the weight in flour; juice and grated rind of lemon." Similar cakes, indeed, were made in colonial America, usually called "light cakes"
- or possibly "soft cakes."
- Beat the egg whites light. In a separate bowl, beat the egg yolks. Beat the sugar into the yolks gradually; add in the lemon juice; add in the flour and fold in; add in the egg whites, folding them in gently. Bake in a moderate oven
- (350 ) in a pan with a tube in it for about an hour. C. cake pans may also be used with less baking time.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 438g | |
| Calories 1251 | |
| Calories from Fat 143 | 11% |
| Total Fat 15.92g | 20% |
| Saturated Fat 4.78g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 625mg | 208% |
| Sodium 210mg | 9% |
| Potassium 354mg | 10% |
| Total Carbs 247.81g | 66% |
| Dietary Fiber 3.4g | 11% |
| Sugars 151.71g | 101% |
| Protein 31.57g | 51% |
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