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Mimosa Cake With Lemon Butter Cream Frosting

Make Mimosa Cake With Lemon Butter Cream Frosting at home with Cake Flour, Sugar, Cream Of Tartar, Salt, and Vanilla. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/4 cup
• 1 1/2 cup
• 1 1/2 tsp
• 1/4 tsp
• 1 tsp

Method (preview)

1. 1

   1. Preheat oven to 375.

2. 2

   Beat egg whites, cream of tartar and salt in a large bowl with electric mixer at high speed until foamy.

3. 3

   Beat in remaining 1 cup sugar, 1 tablespoon at a time, until meringue forms soft peaks.

4. 4

   4. Fold flour mixture into meringue, one-third at a time, until completely blended.

5. 5

   Beat egg yolks in a small bowl with electric mixer at high speed until thick and lemon colored.

6. 6

   Beat in lemon rind and vanilla.

7. 7

   6. Fold half of the meringue batter into the beaten egg yolks until no streaks of white remain.

8. 8

   Spoon batters by tablespoonfuls, alternating colors, into an ungreased 10-inch tube pan. (Do no stir batters in pan.) 8.

9. 9

   Bake in preheated oven for 35 minutes, or until top springs back when lightly pressed with fingertip.

10. 10

    9. Invert pan, placing tube over quart-size soft-drink bottle; let cake cool completely. Loosen cake around the edge and the tube with a spatula.

11. 11

    Cover pan with serving plate; turn upside down; shake gently; remove pan.