Preparation Time: 30 minutes
Start to finish: 2 hours 35 minutes
Cook time: 35 minutes
1 cup cake flour
1 1/4 cups granulated sugar
12 egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/4 teaspoon salt
6 egg yolks
3 tablespoons fresh lemon juice
3 teaspoons lemon zest, grated
1 cup confectioner's sugar, sifted
1. Preheat oven to 350*
2. Set a 10x4-inch tube pan nearby. Sift cake flour & 1/4 cup granulated sugar into a small bowl.
3. With an electric mixer on medium speed, beat egg whites in a large bowl until foamy, about 2 minutes.
4. Add cream of tartar, vanilla & salt. Increase speed to med-hi & beat just until soft peaks form. Beat in remaining 1c sugar, 2T at a time, until stiff peaks form.
5. Sift one quarter of the flour mixture ove the egg-white mixture & with a large rubber spatula, gently fold in the flour mixture just until blended.
6. Repeat with the remaining flour mixture, one quarter at a time. Transfer half the batter to another large bowl.
7. With mixer on high speed, beat the egg yolks in a small bowl until thick, about 5 minutes.
8. Fold in 1T lemon juice & 2t lemon zest. Gently fold the yolk mixture into the batter in one of the bowls.
9. Alternately spoon spoon the white and yellow batters into the pan. Gently run a thin-bladed knife through the batters to marbelize.
10. Immediately place in the oven & bake until the cake springs back when touched lightly, 35-40 minutes.
11. Invert onto a bottleneck or inverted metal funnel & cool completely, 2-3 hours.
12. To loosen the cake, run a thin-bladed knife around the sides of the pan & around the center tube. Unmold the cake onto a serving plate.
13. To make the glaze: whisk together to confectioner's sugar, 1T lemon juice & remaining 1t lemon zest in a small bowl until smooth.
14. Add enough of the remaining 1T lemon juice to make a thick glaze. Spread the glaze evenly over the top of the cake.
15. Let cake stand until glaze is set, about 30 minutes.
Per Serving (excluding unknown items): 202 Calories; 3g Fat (11.8% calories from fat); 1g Saturated Fat; 6g Protein; 39g Carbohydrate; trace Dietary Fiber; 106mg Cholesterol; 103mg Sodium.
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 2 Other Carbohydrates.
For best results, separate the eggs one at a time into two small bowls; then transfer each white & yolk into two larger bowls - this makes it easier to remove any shells. This is also important because fat from the yolk will prevent the beaten whites from forming stiff peaks.
Source: Weight Watchers Magazine, April 2006