Since I’m talking about “FIRSTS”. Let me start with the first cake i ever made (well actually my first ever creation was when i was 7yrs old, with a handful of flour, water, soy sauce, salt and oven toaster- but i dont think it counts) and it trigger my passion to bake for others :). This cake makes me nostalgic, with its lemony flavor and so lite texture. I first made this baby when i was at college, and baked this for my 3 friends. Got lots of pretty comments about it so, i figure to make more for every occasion i can think of.



– Egg Beater/Mixer/good old whisk with a powerful arm!

– tube pan (tube pan is the best for this kind of cake. But if you dont have one, you can just use whatever pan you have. Just make sure its the best size for the amount of the batter. AND make sure your parchment paper will overlapped the pan)



1           cup         Cake flour (SIFTED)  Рthe first time i use this, i have no idea what is cake flour.. so i use whatever flour in the house and i believe its ALL PURPOSE FLOUR

3/4 ¬† ¬† cup ¬† ¬† ¬† ¬† Sugar – if available “caster sugar” or super fine sugar (NOT POWDER OK!)

1 1/2  cup         Egg Whites (10-12 large)  РRoom Temperature PLEASE!

– Make sure your bowl is DRY and CLEAN! (wet or unclean bowl can hurt the meringue from producing air)

-Use bowl to bowl method when separating yolk and whites, to avoid dropping yolks at your bowl of whites

3/4 ¬† ¬†cup ¬† ¬† ¬†¬†¬† Sugar¬†–¬†if available “caster sugar” or super fine sugar (NOT POWDER OK!)

1          tsp          Cream of Tartar

1/4     tsp          Salt

2          tsp          Vanilla

1/2     tsp          Lemon extract / Fresh Lemon juice

1/4     tsp          Lemon zest (optional if available)


Pre-heat oven to 325F

In a small bowl mix FLOUR and SUGAR, then set aside. – its good to mix the dry mixture first.

In a MIXER BOWL or medium bowl (AGAIN DRY and CLEAN BOWL), put the egg whites and beat until frothy.

Then add Cream of tartar and salt. Beat in medium speed, till its incorporated about less than a minute

Add 3/4 Sugar gradually while beating the whites,  then change speed to HIGH til its SOFT PEAKS ( peaks that still bends).

Add Vanilla, Lemon extract / Lemon Juice then continue to beat to STIFF PEAK ( DONT LEAVE IT while beating it might end up too dry)

Then ¬†sift ¬†in the Dry mixture¬†to the meringue, and FOLD in gently together at least 3 addition. NO need to be frustrated, if the batter doesn’t come along as quick, just be gentle FOLDING the mixture til its incorporated. The GOAL is MIX by not deflating the meringue.

POUR gently to the tube pan, then bake for   50-60 minutes, until the top springs back when lightly pressed.

Remove from oven and invert the pan to cool.

Run knife gently at the side and bottom of the pan to release cake.

Add favorite toppings or simply sift powdered sugar on top and READY TO ENJOY! ~Have your piece of cake!


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