This cake has the perfect texture. It is not dense as a pound cake but still not as light as angel's food cake. This cake was perfect with coffee and tea. It is not overly sweet, so it is perfect for those of you who do not have a sweet tooth and for those of you who does, this cake would be a perfect match for a frosting or a glaze. I personally enjoyed it plain with tea. This recipe is from the Cake Bible which is really a great book it's like the encyclopedia of cakes.
Ingredients:
2 tbsp. water
½ tsp. vanilla extract
1 ½ tsp. grated lemon zest
1 1/3 sifted cake flour or (1 cup sifted all-purpose flour mixed with (2tbs+2tsp. cornstarch)
1 cup sugar divided
6 eggs separated
¾ tsp. cream of tartar
Directions:
In a small bowl combine the water, vanilla and lemon extract.
In another small bowl, whisk together the flour and 1 tbsp. sugar.
Beat the yolks and ¾ cup sugar on high speed for 5 minutes or until the mixture is very thick and ribbons when dropped from the beater.
Lower the speed and gradually add the water mixture. Increase to high speed and beat for 30 seconds. Sift the flour mixture over the yolk mixture without mixing and set aside.
Beat the whites until foamy, add the cream of tartar and beat until soft peaks form when beater is raised.
Beat in the remaining 1 tbsp. sugar and beat until very stiff peaks form when the beater is raised slowly.
Add 1/3 of the whites to the yolk mixture and with a rubber spatula fold until incorporated. Gently fold in the remaining whites in 2 batches.
Grease a 10 inch tube pan and dust with flour, pour cake batter and bake in a 350° oven for 30 to 35 minutes or until golden brown and a toothpick comes out clean when inserted in the center.
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