Russian Layer Cake

1. 1

   Preheat oven to 325u00b0F.

2. 2

   Stir the egg yolks with the sugar until quite white.

3. 3

   Add the lemon juice and zest.

4. 4

   Add the flours.

5. 5

   Whip the egg whites until stiff and shiny; stir them very slowly into the flour mixture.

6. 6

   Butter two layer pans, and sprinkle lightly with breadcrumbs.

7. 7

   Fill with cake batter and bake for 40 minutes.

8. 8

   After removing from oven, let cool for 20 minutes in the pans; then transfer to a cake rack to cool completely.

9. 9

   When the the cake has cooled completely (3 hours) spread with jelly or cream frosting or wrap layers seperately in waxed paper to store for later use in desserts like Washington pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.