| 6 egg yolks
1 1/2 cups sugar
1 1/2 cups all purpose flour or cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup cold water
2 teaspoons vanilla
1 teaspoon lemon extract
1 teaspoon grated lemon peel
6 egg whites (from the six yolks previously mentioned ;-))
1/2 teaspoon cream of tartar (don't use cream of tartar over 6 months
old for best results)
Heat oven to 350 degrees. In small mixer bowl beat the egg yolks
until very thick and creamy lemon yeloow colored, about 5 minutes.
Pour yolks into large mixer bowl and gradually beat in the sugar.
On low speed, mix in flour, baking powder, and salt alternately
with water, flavorings and lemon peel.
In another large mixer bowl, beat egg whites and cream of tartar
until stiff. Gradually fold egg yolk mixture into egg whites. Pour
into an ungreased tube pan 10X4 inches.
Bake 60 to 65 minutes. Invert pan on funnel; let hang until completely
cool. You can dribble a glaze over it. Mine is made from:
1 cup confectioners sugar
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
a drop of yellow food color
and about 2 tablespoons of milk
Mix all the ingredients until smooth and dribble over the cooled
cake. Hope this helps.
-sunny-
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| I'd imagine that in addition to color change, (and possible changes
in the rising) that the cake would not be as moist if you omit the
yolks. You may be able to experiment with some of the unsaturated
oils on the market to retain the texture. I remember reading somewhere
about the exchange measurements, but I'm not sure...I'll look around
for the article.
DM
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