ORANGE-AND-LEMON CAKE

Orange-and-Lemon Cake image

Provided by Molly O'Neill

Time 1h15m

Yield Serves eight

Number Of Ingredients 8

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Ingredients

Softened butter to grease pan
8 large egg whites
1 teaspoon cream of tartar
2 teaspoons vanilla
1 1/4 cups sugar
1 cup cake flour
1 tablespoon orange zest, minced
1 tablespoon lemon zest, minced

Steps:

Preheat the oven to 325 degrees. Grease a 10-inch tube pan. In a clean bowl, beat the egg whites until they are foamy. Add the cream of tartar and the vanilla and beat until soft peaks form. Continue beating while gradually adding the sugar. Stop beating when peaks are firm but not stiff.
Combine the flour with the orange and lemon zests. Using a rubber spatula, fold the flour into the egg whites. Spoon into the pan. Bake for 45 minutes. Remove from the pan and cool on a rack.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 0 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 56 milligrams, Sugar 32 grams, TransFat 0 grams