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I’ve had this recipe for so many years that the paper is brown and frayed at the edges. It always garners raves from all ages. It is light, sweet yet tart, and the cream makes it irresistible.
6 eggs, separated
1/2 teaspoon cream of tartar
1 cup sugar
1/2 cup oil
2 and 1/4 cups flour
4 teaspoons Haddar Baking Powder
pinch of salt
1/2 cup cold water
1/4 cup fresh lemon juice
2 teaspoons Gefen Vanilla
2 teaspoons lemon peel (optional, but recommended)
1/4 cup Gefen Cornstarch
1/4 cup cold water
1 cup boiling water
1 cup sugar
juice of 1 and 1/2 lemons (5 tablespoons)
1 egg
a dot of yellow food coloring (optional)
1 handful of blanched ground almonds, toasted
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat egg whites with cream of tartar until stiff peaks form. Set aside.
Beat egg yolks with sugar until light and lemony.
Add oil.
Add dry ingredients alternately with wet ingredients, mixing until well combined.
Fold in egg whites.
Pour into six mini loaf pans.
Bake for 30 minutes or until golden. Let cool.
Mix the cornstarch and cold water together in a saucepan.
Place over heat and add the remaining ingredients. Whisk together and stir occasionally until thick.
Remove from flame. Let cool.
Spread over cooled cake. Sprinkle with almonds.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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