This is the traditional cake of Israel - and it is exceedingly popular. This cake appears in many shades and is covered in a variety of ways. A typical method involves cutting the cake horizontally in two and covering it with fresh strawberries (for which Israel is famous), jelly and whipped cream.
- 6 egg yolks
- 1-1/4 cups sugar
- 2 tsp lemon juice
- 1 tsp grated lemon rind
- 6 egg whites
- 1/4 tsp salt
- 1-1/2 cups sifted cake flour
- 1 tsp baking powder
Beat egg yolks; gradually add sugar, beating until thick and light in color. Stir in lemon juice and rind.
Beat egg whites and salt until stiff but not dry. Pile on top of the egg yolk mixture. Sift flour mixed with baking powder over egg whites and fold in carefully. Turn into a 10 inch tube pan.
Bake at 325 degrees Fahrenheit for 50 minutes or until browned and free from sides of pan. Invert and let cool.