| Ingredients A |
|
 |
| 10 |
|
Egg Whites (at room temperature) |
| ¼ |
Cup |
Sugar |
| |
|
|
| Ingredients B |
|
| 10 |
|
Egg Yolks (at room temperature) |
| 1 |
Cup |
Sugar |
| ¾ |
Cup |
Lemon Juice |
| 1 |
Cup |
Honey |
| ⅓ |
Cup |
Vegetable Oil |
| |
|
|
| Ingredients C |
|
| 2 |
Cup |
All Purpose Flour |
| 1 |
tsp. |
Baking Powder |
| ¼ |
tsp. |
Salt
|
- Preheat Oven 350°F.
- Sift Ingredients C in a bowl and set aside.
- Using an electric mixer and whisk Ingredients A into firm foam. Remove from mixer and set aside for later use.
- In a separate mixing bowl, beat Ingredients B, then add in already sifted C and beat until smooth.
- Using a spatula gently fold in yolk batter into white foam till evenly combined.
- Grease the baking pan (9”x13”x3”) or line the pan with parchment paper, pour in cake batter, and bake for 45 minutes.
- Remove from oven, cool, cut and serve.
This cake is delightful as a morning breakfast with coffee or as a snack with afternoon tea.