That's because it's the perfect cake to dress up: from chocolate sauce and nuts to whipped cream and fresh strawberries to a fantastic coulis (French for a pureed fruit sauce.) Try this lemon-light cake with our
Golden Peach Coulis. Or, top it with our luscious
Lavender Whip.
step 1Preheat oven to 375° F.
step 2In a large mixing bowl beat the egg whites with the cream of tartar on high speed of an electric mixer until frothy.
step 3Add 3/4 cup sugar, two Tablespoons at a time, until dissolved, beating constantly. The whites should be glossy and hold soft peaks.
step 4Sift the cake flour, the remaining 3/4 cup sugar, and the salt together into a bowl.
step 5Sift 1/2 cup of the flour mixture over the egg whites. Gently fold in with a rubber spatula. Repeat with the remaining flour 1/2 cup at a time until all the flour is incorporated. Fold in the vanilla extract and lemon extract.
step 6Pour the batter into an ungreased tube cake pan.
step 7Gently cut through the batter in the tube cake pan with a knife to break any air bubbles.
step 8Bake for 30-40 minutes until golden brown and firm to the touch.
step 9Invert the cake onto a large glass bottle to cool for about 1-1/2 hours before topping (to keep from falling).