Ingredients
- 6 Large Eggs- separated
- 1 tsp Lemon Juice
- 1 Tbsp Vanilla
- ¾ C (150 g) Granulated Sugar – divided
- 1 tsp Baking Soda
- ¾ C (90 g) Cake Flour
- 3 ½ Tbsp (53 g) Melted Butter – cooled
Directions
Preheat oven to 375 F
Prepare an 11” x 15” pan spray with a little vegetable pan spray and then cover with parchment paper the same size as the pan. Generously spray with vegetable pan spray.
Melt the butter and set aside to cool. Sift the cake flour and baking soda together and set aside. Separate egg whites and yolks being sure not to get any yolk into the whites.
Beat the yolks with a hand mixer or a stand mixer with the whip attachment until lighter yellow in color and foamy. Slowly add ¼ C (50 g) of the granulated sugar, lemon juice and vanilla and continue to whip until thickened about 5 minutes.
In a separate bowl, whip the whites (with a hand mixer or stand mixer with the whip attachment to soft peaks and then slowly add the remaining ½ C (100 g) of sugar and whip to stiff peaks about 5 minutes.
Fold the yolk mixture into the whites one third at a time, being sure to fold from the bottom. Fold the flour mixture into the batter one third at a time and fold just until all of the flour is incorporated. Add the butter to the batter and fold in.
Bake for 12 minutes until the cake springs back.