Submitted by Dave Hutchins
A perfect light dessert for a party or barbeque
Yield: 1 (10 inch) tube cake.
6 egg whites (3/4 cup) room temperature
1 teaspoon cream of tartar
1-1/2 cups sifted sugar or sifted Splenda Sugar
1-1/3 cups sifted Swans Down Cake Flour
1/2 teaspoon Calumet Baking Powder
1/2 teaspoon Sea salt
6 egg yolks (1/2 cup)
1/4 cup Water
1 teaspoon lemon extract
Beat egg whites with cream of tartar in a large bowl until soft mounds begin to form, using high speed of electric mixer or rotary beater or flat wire whip.
Beat in 1/2 cup of sugar, 2 tablespoons at a time; then beat until very stiff peaks form; do not under-beat.
Sift flour with remaining 1 cup sugar, baking powder and salt into a small bowl.
Add egg yolks, water and lemon extract; beat with a spoon just until blended (about 75 strokes).
Carefully fold into egg white mixture, using about 30 fold over strokes; do not stir or beat.
Pour into an ungreased 10 inch tube pan; gently cut through batter to remove large air bubbles.
Bake at 375 degrees for about 35 minutes, until cake springs back when pressed lightly.
Invert and cool thoroughly in pan.
Remove from pan; sprinkle with sifted powdered sugar or top with a glaze, if desired.