Ingredients
Pan sizes, times and temperatures in the method are not scaled.
Method
Heat the oven to 340°F (170°C). Have ready an ungreased tube pan, or line a round or rectangular pan.
Beat the egg whites with the salt to stiff peaks. Add the granulated sugar (150 g¾ cup) gradually, still beating, until the meringue is glossy and holds firm peaks.
Fold in the yolks one at a time, gently.
Sift the all-purpose flour (150 g1¼ cups) over in 3 additions, folding each time with a spatula. Add the lemon zest and vanilla (1 tsp) with the last addition. Only fold; don't whisk or stir, or the batter will deflate.
Pour into the pan and bake 30 to 35 minutes. Don't open the oven for the first 25 minutes or it will collapse.
Cool upside down if baked in a tube pan, otherwise in the pan. Dust with powdered sugar.
Notes
- The keys are room-temperature eggs, a stiff meringue and gentle folding. Folding the flour in too hard makes the cake dense.
- A base for layer cakes. It is the sponge under many Romanian celebration cakes, such as Doboș and Amandine.
- Hot water. Some bakers stir a tablespoon of hot water into the batter just before pouring.