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Ingredients
1 cup cake flour
˝ cup confectioners’ sugar
10 egg whites, room temperature
1 teaspoon cream of tartar
˝ teaspoon salt
3 tablespoons lemon juice
1 cup granulated sugar
3 tablespoons stemmed thyme leaves
2 tablespoons finely grated lemon zest
Instructions
˝ cup confectioners’ sugar
10 egg whites, room temperature
1 teaspoon cream of tartar
˝ teaspoon salt
3 tablespoons lemon juice
1 cup granulated sugar
3 tablespoons stemmed thyme leaves
2 tablespoons finely grated lemon zest
1. Preheat oven to 350F.
2. Sift flour and confectioners’ sugar together.
3. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Beat in lemon juice, then beat in granulated sugar in 2-tablespoon increments, allowing each to become incorporated before adding the next. Beat in thyme and lemon zest.
4. Fold flour mixture into egg white mixture with a rubber spatula. Spoon batter into an ungreased 10-inch tube pan.
5. Bake 35 minutes or until cake is lightly browned and springy to the touch, about 35 minutes. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Transfer cake to a serving plate. Serves 12.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a New American Farmer," July 2007.
Nutritional Information
2. Sift flour and confectioners’ sugar together.
3. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Beat in lemon juice, then beat in granulated sugar in 2-tablespoon increments, allowing each to become incorporated before adding the next. Beat in thyme and lemon zest.
4. Fold flour mixture into egg white mixture with a rubber spatula. Spoon batter into an ungreased 10-inch tube pan.
5. Bake 35 minutes or until cake is lightly browned and springy to the touch, about 35 minutes. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Transfer cake to a serving plate. Serves 12.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a New American Farmer," July 2007.
Per serving: 120 calories, 0g fat, 4g prot., 27g carbs., 0g fiber, 140mg sodium.
