Eggs Any Way

Ingredients:

• 8 eggs separated
• 3/4 teaspoon lemon oil
• 1/2 teaspoon orange oil
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1 1/4 cups cake flour

Preheat oven to 325 degrees F. In the bowl of an electric mixer, beat egg yolks with lemon and orange oils at medium speed until smooth. With machine on, slowly drizzle in 3/4 cup of sugar until pale and thick.

In another clean bowl with whisk attachment, whisk egg whites at medium speed until frothy. Add salt and cream of tartar, turn speed to high, and continue whisking, drizzling in remaining 1/4 cup sugar. Whites should be glossy with medium peaks when done.

With a rubber spatula, spoon one quarter of the whites into yolks, and gently fold. Add remaining whites, and fold until combined. Sift half the flour over batter. Gently and thoroughly fold. Sift remaining batter over top, and fold until flour disappears. Spoon into 10-inch round tube pan, and run a long, thin blade through the center to eliminate air.

Bake about 45 minutes, until top is golden and tester comes out clean. Invert tube over upside-down funnel on rack, and cool in pan at least 1 1/2 hours. To release, run a blade between cake and pan and invert.

 Print This Recipe

 Email This Recipe

Ingredients:

• 2 sticks butter, softened
• 1 cup sugar
• 1 tablespoon vanilla extract
• 1/4 teaspoon ground nutmeg
• 5 eggs
• 1 2/3 cups all-purpose flour

How to make:

Preheat oven to 325 degrees F. Line a 12×4.5″ pan with parchment or generousely coat with butter.

In the bowl of an electric mixer at medium speed, cream together the butter, sugar, vanilla, and nutmeg until fluffy and white. Add the eggs one at a time, beating well and scraping down the bowl between additions. If eggs curdle, switch to the whisk attachment and beat until eggs come together.

Sift the flour over the batter and gently beat to combine. Spoon into pan, smoothing the top.

Bake about 1.5hrs, until top is golden brown and a toothpick inserted in the center comes out clean. Invert to serve.

Serves 10 – 14

 Print This Recipe

 Email This Recipe