Ingredients:
- 2 1/3 cups all-purpose flour
- 1 ½ cups sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup water
- ½ cup vegetable oil
- 2 teaspoons vanilla
- 1 tablespoon grated lemon zest
- 1 teaspoon lemon extract
- 8 egg yolks
- 8 egg whites
- ½ teaspoon cream of tartar
Preparation:
- Move oven rack to one rung lower than medium height.
- Heat oven to 325 F.
- Sift flour, one cup sugar, baking powder and salt in a large bowl, and whisk lightly.
- Make a well in the center of the dry ingredients and add water, oil, vanilla, lemon zest, lemon extract and egg yolks. Beat with a wire whisk until smooth and well blended.
- In a mixing bowl of a stand mixer, whip egg whites with wire whip until frothy.
- When the egg whites start to hold shape, add the cream of tartar and continue to whip at medium speed for about two minutes.
- Lower the speed and gradually add ½ cup sugar.
- Increase speed to medium high and whip until soft to medium peaks.
- Scoop a small amount of the meringue into the batter and mix to lighten the texture of the batter.
- Add 1/3 of the whipped egg whites into the batter, mixing by carefully cutting and folding.
- Repeat until the last third of the meringue has been folded in and fully incorporated.
- Pour batter into an ungreased 10-inch tube pan and bake at 325 F for 55 – 60 minutes.
- Cake is done when the surface springs back when lightly touched.
- Remove from the oven and immediately invert the cake onto a heat proof bottle. Allow to hang until thoroughly cool, about 1 – 2 hours.
- Slide a knife along the edge of the pan and around the center tube. Holding onto the center tube, lift the cake out of the pan. Run the knife along the bottom of the cake to release it from the tube, and then carefully turn onto a plate.
- Pour a simple lemon glaze over the cake or frost with a vanilla or lemon-flavored frosting.
Boiled Meringue Frosting
Ingredients:
- 2 ½ cups sugar
- ¾ cup water
- ½ teaspoon cream of tartar
- 6 egg whites
- 1 teaspoon vanilla
- ¼ teaspoon lemon extract
Preparation:
- Place sugar in a small, heavy sauce pan. Pour water over the sugar. Swirl the pan so the water is evenly distributed.
- Turn the stove on medium high. The syrup must boil on rapid speed to achieve a whiter frosting.
- Once heated, do not stir the syrup.
- Use a candy thermometer to measure the temperature. When the syrup reaches around 225 F – 230 F, start whipping the egg whites.
- Add the cream of tartar to the egg whites once it starts to hold shape.
- When the syrup reaches 245 F – 250 F, remove from heat.
- Change mixer speed to low, and then very slowly, in a thin stream pour half of the hot syrup over the egg whites, taking care not to let the syrup touch the beater.
- Increase mixer speed to medium high. Return the remaining half of the syrup to heat to return temperature up to 245 F – 250 F.
- Switch mixer once again to low speed, then again in a thin stream, slowly pour remaining half of the syrup over the egg whites.
- Increase speed to medium high and beat meringue frosting until stiff peaks, about 5 minutes or until the bowl is thoroughly cool. Add vanilla and lemon extract and mix well. Spread immediately on cake.
