Pre heat oven to 350 degrees F
Directions:
I have my ingredients together here. This is an nice way to make sure you have measured right.
A classic way to do this is to separate the eggs. However I have read quite a few recipes where they
are NOT separated and whipped to a nice fluffy state and you get a beautiful sponge cake biskuit boden
1. Whip the egg whites with the vanilla and lemon juice or cream of tartar till stiff.
The lemon juice or cream of tartar will help stabilize the egg whites. Put these into the main
bowl for your batter.
2. Whip the egg yolks till they are creamy, add the sugar.
3. Continue whipping till the mixture falls off the beater in ribbons.
4. Add the Beaten eggs and sugar to the egg whites and gently fold in.
5. For those not use to folding, use a rubber spatula and start at the bottom of the bowl
and use a turning motion, or folding, to mix it in.
6. Add the sifted flour and lemon peel by sprinkling in small batches and gently folding in. Be careful to not over mix.
7. Place into a 9 or 10 inch Spring form pan that has been buttered and floured.
8. Bake on the middle shelf for 15 to 20 minutes or till a toothpick comes out clean.
9.Remove from the oven and let cool for 10 minutes before unmolding. You may want to run
a small knife around the rim if it has stuck to the side.
You can use the Biskuit -Tortenboden to make this nice Strawberry Tortenboden
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