Ingredients
- 15 strokes
- 10 tube (pan)
- 6 eggs
- 2 batches
- 1 c sugar
- 1 c sifted cake flour
- 1 tb lemon juice (fresh)
- 1 tb lemon rind
- 1/4 ts cream of tartar
- 1/4 ts salt
brown. Remove cake to a rack to cool for 1 hour. Loosen the sides with a knife and separate the center of the pan from the sides. Then loosen the bottom of the cake from the pan with a knife and tip out onto a rack. Let the cake cool completely before serving or storing.
