5 eggs, separated (room temperature)
1 cup sugar
2 tablespoons lemon juice
2 tablespoons water
1 cup sifted cake flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup roasted and ground Oregon hazelnuts
Confectioners' sugar
Servings: 16 / Yield: 1 9-inch Cake
Beat egg yolks with 1/2 cup of the sugar until very thick and lemon colored. Blend in lemon juice and water. Fold in flour. Beat egg whites with salt and cream of tartar until soft peaks form; gradually add remaining 1/2 cup of the sugar, beating constantly until egg whites are stiff, but not dry. Fold into egg yolk mixture, along with ground hazelnuts. Pour into an ungreased 9-inch tube pan. Bake in a 350º oven for 40 minutes, or until cake tests done. Invert in pan and cool thoroughly. Remove from pan and sprinkle with confectioners' sugar, if desired.
1 cup sugar
2 tablespoons lemon juice
2 tablespoons water
1 cup sifted cake flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
3/4 cup roasted and ground Oregon hazelnuts
Confectioners' sugar
Servings: 16 / Yield: 1 9-inch Cake
Beat egg yolks with 1/2 cup of the sugar until very thick and lemon colored. Blend in lemon juice and water. Fold in flour. Beat egg whites with salt and cream of tartar until soft peaks form; gradually add remaining 1/2 cup of the sugar, beating constantly until egg whites are stiff, but not dry. Fold into egg yolk mixture, along with ground hazelnuts. Pour into an ungreased 9-inch tube pan. Bake in a 350º oven for 40 minutes, or until cake tests done. Invert in pan and cool thoroughly. Remove from pan and sprinkle with confectioners' sugar, if desired.
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