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Preheat oven to 325F
5 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
5 egg yolks
1/4 cup cold water
3/4 cup granulated sugar
2 tbsp. lemon juice
1 cup pre-sifted Monarch soft wheat flour
Beat to form stiff but moist peaks, eggs and cream of tartar.
Gradually beat in first amount of sugar.
Beat until very stiff and shiny.
Beat until thick and lemony, egg yolks.
Gradually beat in water, second amount of sugar and lemon juice.
Sift over egg yolk mixture (in 4 portions), flour.
Fold gently after each addition.
Fold in meringue.
Cut gently through batter with a knife to remove air bubbles.
Turn into an ungreased 10" tube pan.
Bake for 60 minutes.
Invert and cool in pan.
When cool, loosen edges and remove from pan.
5 egg whites
1/2 tsp. cream of tartar
1/2 cup granulated sugar
5 egg yolks
1/4 cup cold water
3/4 cup granulated sugar
2 tbsp. lemon juice
1 cup pre-sifted Monarch soft wheat flour
Beat to form stiff but moist peaks, eggs and cream of tartar.
Gradually beat in first amount of sugar.
Beat until very stiff and shiny.
Beat until thick and lemony, egg yolks.
Gradually beat in water, second amount of sugar and lemon juice.
Sift over egg yolk mixture (in 4 portions), flour.
Fold gently after each addition.
Fold in meringue.
Cut gently through batter with a knife to remove air bubbles.
Turn into an ungreased 10" tube pan.
Bake for 60 minutes.
Invert and cool in pan.
When cool, loosen edges and remove from pan.
