Prep Time
15 Mins
Bake Time
45 Mins
Yield
Makes 12 servings

How to Make It

Step 1

Beat eggs at high speed with an electric mixer 5 minutes or until doubled in volume and lemon colored. Gradually add sugar, beating at medium speed until tripled in volume. Stir in flour and next 5 ingredients just until blended.

Step 2

Spoon into a greased or aluminum foil-lined 13- x 9-inch pan. (A light- colored metal pan works best.)

Step 3

Bake at 325° for 45 minutes or until golden. (Torte will puff up and then fall.) Run a knife around edge of pan while still warm. Cut into 3-inch squares. Serve with whipped cream.

Step 4

Note: We lined the pan with Reynold's Wrap Release Non-Stick Aluminum Foil for easier cleanup.

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