Mimosa Cake with Lemon Butter Cream Frosting
Yield
1 cakePrep
20 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
cake flour
sifted |
|
| 1 ½ | cups |
sugar
|
|
| 10 | each |
egg whites
|
*
|
| 1 ½ | teaspoons |
cream of tartar
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | each |
egg yolks
|
*
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
cake flour
sifted |
|
| 355 | ml |
sugar
|
|
| 1E+1 | each |
egg whites
|
*
|
| 7.5 | ml |
cream of tartar
|
|
| 1.3 | ml |
salt
|
|
| 4 | each |
egg yolks
|
*
|
| 5 | ml |
lemon zest
grated |
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 375℉ (190℃).
Sift flour and ½ cup of the sugar onto wax paper; set aside.
Beat egg whites, cream of tartar and salt in a large bowl with Beat in remaining 1 cup sugar, 1 tablespoon at a time, until meringue forms soft peaks. Fold flour mixture into meringue, one-third at a time, until Beat egg yolks in a small bowl with electric mixer at high Beat in lemon rind and vanilla. Fold half of the meringue batter into the beaten egg yolks until no streaks of white remain. Spoon batters by tablespoonfuls, alternating colors, into an Bake in preheated oven for 35 minutes, or until top springs back when lightly pressed with fingertip. Invert pan, placing tube over quart-size soft-drink bottle; let cake cool. Loosen cake around the edge and the tube with a spatula. Cover pan with serving plate; turn upside down; shake gently; remove pan. Frost with lemon flavored butter cream frosting.
