Butter a deep cake pan (10-in. diameter) and coat with a small amount of potato starch. Beat butter till creamy. Add the lemon zest. Add the egg yolks one at a time, then the sugar, the flour, the sifted cornstarch and a pinch of salt. Fold in the stiffly beaten egg whites. Blend the ingredients, stirring gently, and pour the mixture into a cake pan. Bake at 350ºF for 40 mins. Cool and sprinkle with confectioner's sugar before serving.
Note:
This cake is best the day after baking. If wrapped in waxed paper or aluminum foil and stored in a cool, dry place, it keeps for a week. It should be heated for 5 mins. in a moderate oven to restore its freshness before serving. |
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