3 3/4 c sifted cake flour 1 3/4 c butter
1 1/2 ts baking powder 2 1/4 c granulated sugar
1 ts grated lemon rind 8 ea eggs, separated
1 ts nutmeg
Sift together the flour and baking powder three times. Add the lemon
rind and nutmeg to the butter and work with a spoon until fluffy and
creamy. Gradually add 1 3/4 cups of the sugar while continuing to
beat with a spoon until light. Beat egg yolks with hand or electric
mixer until light colored and thick enough to fall from the beater in
a heavy, continuous stream. Add to butter mixture and beat thoroughly
with a spoon. Beat egg whites with a hand or electric mixer until
stiff enough to stand up in peaks, but not dry. Add remaining 1/2 cup
of sugar, 2 Tbs at a time, beating after each addition until sugar is
*just* blended. Stir 1/3 of the flour mixture into the butter
mixture, then 1/2 of the egg whites, repeating until all is used,
beating very thoroughly with a spoon after each addition. Turn into
two 10″ x 5″ x 3″ loaf pans which have been greased, paper lined, and
greased again. Bake in a moderate oven of 325 degrees for 1 hour and
20 minutes, or until done.
This recipe is from the 1942 Good Housekeeping Cook Book.
Yields
18 servings