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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place egg yolks and sugar in a mixing bowl and beat until lemon colored. | 2. Add vanilla and lemon rind (if using it). | 3. Beat egg whites until stiff but not dry and then fold into the egg yolk mixture. | 4. Sift the flour in a separate bowl and slowly incorporate it into the egg mixture with a mixing spoon. | 5. Butter and flour a 18inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan**. | 6. Pour cake batter into prepared pan and bake at 375°F for 40 minutes, or until toothpick inserted in center comes out clean. | 7. Remove cake from oven and turn out (of pan) onto a cake rack to cool. | 8. When completely cool, cake may be sliced horizontally to form 2 or 3 thin layers. | 9. Cake can be tightly wrapped and frozen (up to 3 weeks) for future use. | 10. **Please check your oven size, to make sure pan will fit properly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	5			273.7	3.0515	13.481	22.559
egg white	5			85.8	1.2045	17.985	0.2805
sugar	1 1/2	cups		1208.97	302.394	0.0	0.0
pastry flour	1 1/4	cups	sifted	-	-	-	-
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
lemon	1/2	teaspoon	grated rind	0.6404	0.2058	0.0243	0.0066

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.