Preparation:
Beat egg yolks until thick. Add salt, lemon juice, and grated rind. Stir into egg mixture. Combine sugar and water and cook until sirup threads (236 F). Pour slowly in a fine stream over egg whites which have been whipped until they hold their shape. Continue whipping until cool.
Carefully fold in first mixture. Sift flour, measure, and sift. Fold carefully into egg mixture. Pour into un-oiled tube pan. Bake in slow oven (325 F) about 1 hour. |
