5 eggs at room temperature, separated
2 T water
grated rind of one lemon
juice of one lemon
1 c sugar
1/2 tsp salt
1-1/2 c flour
1-1/2 tsp baking powder
1/3 butter, melted
Beat egg yolks in a large mixing bowl 6 minutes or until thick and lemon colored. Add water, lemon rind and lemon juice to eggs, beating until thoroughly blended, then beat an additional 4 minutes or until thick. Gradually beat in sugar and salt, continue beating another 6 minutes or until very smooth.
Combine flour and baking powder. Sprinkle flour over egg yolks 1/4 c at a time, carefully folding in. Gently fold melted butter into batter. Beat egg whites until soft peaks form. Gently fold 1 c of egg whites into the batter to lighten it. Gently fold batter into remaining egg whites.
Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 350 for 35 minutes or until cake springs back when lightly touched. Remove cake from oven, invert pan. Cool 40 minutes, then remove cake from pan and cool completely.
1 c Sauternes white dessert wine
1/2 c almonds, sliced
1 c apple jelly, melted
1 recipe creamy vanilla pudding
2 c whipping cream
1 tsp vanilla
The cake and creamy vanilla pudding should be prepared the day before. In the morning, assemble the cake: slice cake horizontally. Carefully place the first layer of cake in a 10-inch springform pan. Insert cleaned, empty soup can in center of cake. Pour 1/2 c white dessert wine evenly over cake, then sprinkle with 1/4 c sliced almonds. Brush 1/2 c apple jelly evenly over almonds. Cover with half the creamy vanilla pudding. Repeat layers. Cover and refrigerate cake until service. To serve: remove side of springform pan and carefully place cake on cake plate. Carefully remove soup can. Whip cream with vanilla and sugar, and frost just before serving.