Recipe Summary

one 10-inch cake


Ingredient Checklist


Instructions Checklist
  • Place egg yolks in a large mixing bowl; beat 6 minutes at high speed of electric mixer or until thick and lemon colored. Combine water, lemon rind, and juice; add to egg yolks. Beat on low speed of electric mixer until thoroughly blended. Beat at medium speed an additional 4 minutes or until thick.

  • Gradually beat in sugar and salt; continue beating about 5 to 6 minutes until smooth.

  • Combine flour and baking powder. Sprinkle flour mixture over yolk mixture 1/2 cup at a time; carefully fold in. Gently fold melted butter into batter.

  • Beat egg whites (at room temperature) until soft peaks form. Gently fold about 1 cup of egg whites into yolk mixture. Gently fold yolk mixture into remaining egg whites.

  • Pour batter into an ungreased 10-inch tube pan, spreading evenly with a spatula. Bake at 350° for 35 minutes or until cake springs back when lightly touched. Remove cake from oven, and invert pan. Cool cake 40 minutes, and remove cake from pan.

  • Slice cake horizontally, making 2 separate layers. Pour 1/2 cup sherry over bottom layer; press 1/2 cup almonds into cake and spread 1/2 cup apple jelly over almonds. Cover with remaining layer, and repeat procedure with remaining sherry, almonds, and jelly.

  • Spread Creamy Custard Filling over entire cake; frost with whipped cream just before serving.


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