-
1
Measure all ingredients.
-
2
Sift sugar through fine sifter one to four times before measuring.
-
3
Sift flour once before measuring.
-
4
Separate yolks and whites of eggs.
-
5
They will beat easily if at room temperature.
-
6
Beat egg whites until stiff but not dry and beat in gradually 1 tablespoon sugar for each egg white (out of sugar called for in recipe) and set aside.
-
7
It is unnecessary to wash beater before beating yolks.
-
8
Add liquid to egg yolks and beat until lemon-colored and so thick that beater turns with difficulty.
-
9
Add lemon rind.
-
10
Beat in remaining sugar.
-
11
Combine yolks and whites and fold together with spoon until mixture is even.
-
12
Mix and sift remaining dry ingredients and cut and fold into egg mixture.
-
13
Do not beat after adding flour, to avoid breaking air bubbles.
-
14
Pour into un buttered tube pan (9-inch), two 9-inch layer pans, or 12 to 18 muffin tins.
-
15
Cut through mixture several times to break large air bubbles.
-
16
Bake 1 hour or more in moderately slow oven (3250 F.), if in angel-cake or other deep pan.
-
17
Bake 25 to 30 minutes in moderate oven (350F.) if in layer-cake pans or individual tins.
-
18
Invert on wire cooler and let stand until cold.
-
19
Loosen with spatula or knife.
