I halved this recipe since I didn't want to have too much, and it made a decent-sized sheet cake. To make it healthier, I substituted 75% wheat flour and 25% all-purpose. As for the egg whites, I had to look it up - if whipping by hand, always use a large and perfectly clean, dry bowl, metal or glass; let the egg whites get to room temp; don't let even a little yolk get in the whites; and stiffen them with some salt at first and a quarter way through beating them, a few drops of lemon juice or cream of tartar. Although I couldn't get the whites to stiffen completely because I accidentally got some yolk in, it still peaked well enough after about 10 minutes. Lastly, I added the juice of 1 normal-sized lemon and the zest of 1 1/2 lemons, which is far more than the recipe calls for but gave it a strong lemon flavor. The cake came out perfectly moist and was great glazed with a lemon (juice and zest), sugar and butter mix.
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