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WW Lemon Cake
Recipe Categories
PointsPlus+ = 4
Ingredients
1-1/2 cups egg whites (about 10 to 12 eggs)
1 cup sifted cake flour
1-1/2 cups sugar
2 tsp vanilla
1-1/2 tsp cream of tartar
4 egg yolks
Lemon Fluff (recipe below)
Fresh raspberries, optional
Orange and or lemon peel strips, optional
Directions:
1. In a very large bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile sift cake flour and 3/4 cup of the sugar together 3 times.
2. Preheat oven to 375 F. Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form (tips stand straight). Sift about 1/4 of the flour mixture over egg white mixture & fold in gently. Repeat sifting and folding in with the remaining flour mixture using 1/4 of the flour mixture each time. Transfer half of the egg white mixture to another bowl & set both bowls aside.
3. In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into an ungreased 10 inch tube pan. Gently cut through the batters with a knife or a narrow metal spatula.
4. Place tube pan on the lowest oven rack. Bake for 35 to 40 minutes or until cake springs back when lightly touched near center. Immediately invert the cake in the pan standing the center tube over a tall neck bottle. Cool thoroughly. Loosen cake from pan; remove cake. Frost with Lemon Fluff. If desired, garnish with raspberries and orange and or lemon peel strips. Store cake in refrigerator.
Lemon Fluff Icing:
Thaw one 12 oz container frozen light whipped dessert topping. Fold 1 tsp finely shredded lemon peel and 2 tbsp lemon juice into thawed dessert topping. (Add more peel and or juice for a more intense flavor).
Yield: 16 servings
Serving Size: 1/16 of recipe.
Weight Watchers PointsPlus+ = 4 per serving
Nutrition Information:
Calories 169, Fat 4g, Cholesterol 51mg, Sodium 37mg, Carbs 29g, Fiber 0g, Protein 3g
1-1/2 cups egg whites (about 10 to 12 eggs)
1 cup sifted cake flour
1-1/2 cups sugar
2 tsp vanilla
1-1/2 tsp cream of tartar
4 egg yolks
Lemon Fluff (recipe below)
Fresh raspberries, optional
Orange and or lemon peel strips, optional
Directions:
1. In a very large bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile sift cake flour and 3/4 cup of the sugar together 3 times.
2. Preheat oven to 375 F. Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining 3/4 cup sugar, beating until stiff peaks form (tips stand straight). Sift about 1/4 of the flour mixture over egg white mixture & fold in gently. Repeat sifting and folding in with the remaining flour mixture using 1/4 of the flour mixture each time. Transfer half of the egg white mixture to another bowl & set both bowls aside.
3. In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into an ungreased 10 inch tube pan. Gently cut through the batters with a knife or a narrow metal spatula.
4. Place tube pan on the lowest oven rack. Bake for 35 to 40 minutes or until cake springs back when lightly touched near center. Immediately invert the cake in the pan standing the center tube over a tall neck bottle. Cool thoroughly. Loosen cake from pan; remove cake. Frost with Lemon Fluff. If desired, garnish with raspberries and orange and or lemon peel strips. Store cake in refrigerator.
Lemon Fluff Icing:
Thaw one 12 oz container frozen light whipped dessert topping. Fold 1 tsp finely shredded lemon peel and 2 tbsp lemon juice into thawed dessert topping. (Add more peel and or juice for a more intense flavor).
Yield: 16 servings
Serving Size: 1/16 of recipe.
Weight Watchers PointsPlus+ = 4 per serving
Nutrition Information:
Calories 169, Fat 4g, Cholesterol 51mg, Sodium 37mg, Carbs 29g, Fiber 0g, Protein 3g