This is a traditional tube cake.  You use old-fashioned butter cream frosting.  You can use butter cream mimosa or fresh mimosa to decorate the cake when finished icing.

Ingredients:

1 ¼ cups sifted cake flour

1 ½ cups sugar

10 egg whites

1 ½ teaspoon cream of tartar

¼ teaspoon salt

4 egg yolks

1 teaspoon vanilla

1 teaspoon grated lemon rind

1.       Preheat oven to 375 degrees.

2.       Sift the cake flour and ½ cup of the sugar onto wax paper; set aside.

3.       Beat the egg whites, cream of tartar, and salt in a large mixing bowl with an electric mixer at high speed until foamy.  Beat in the remaining cup of sugar (1 tablespoon at a time) until meringue forms soft peaks.

4.       Fold the flour mixture into the meringue about a 1/3 at a time until completely blended. 

5.       Beat egg yolks in a small bowl with an electric mixer at high speed until thick and lemon colored.   Next beat in the lemon rind and vanilla.

Image by Public Domain Photos via Flickr

6.       Fold half the meringue batter into the beaten egg yolks until no white remains.

7.       Spoon the batters 1 tablespoon at a time, alternating, into an ungreased 10-inch tube pan. (Do not stir the batters while in the pan.

8.       Bake in the oven for 35 minutes or until the top springs back when lightly pressed with fingertip.

9.       Invert the pan, placing the tube over a quart-size soft drink bottle or anything similar to the size.  Let the cake cool completely.  Loosen cake around the edge and the tube with a spatula.  Covering the pan with a plate, turn it upside down and shake gently.  Remove pan.

This is a great cake and it is easy to make.  I prepare it most of the time on Easter since to me it seems more like a Spring-time cake.