egg whites separately, set aside.
Modern recipes always recommend cream of
tartar to add to beaten egg whites, not
so the Donauschwabens.
butter and sugar; add the egg yolks one
by one. Beat until very fluffy. Add
the flour, mix briefly, but thoroughly;
add the grated lemon rind.
Add the beaten egg whites last, lifting
them ‘under the batter, gently’ with a
wire whisk (Schneeschlager) or with a
wooden spoon. One of the beaters
(removed from the mixer) can also be
used. The beaten egg whites will make
the batter light and fluffy. Do not
Bake in two greased (or wax paper lined)
loaf pans or a well greased Bundt pan.
If you sprinkle dry, fine breadcrumbs
into the greased pan, it will make the
cake come out of the pan easily
Bake in preheated oven for about an hour
or a little longer at 325°. Test the
cake by touching it with your finger
tip. If it leaves an indentation bake
about 10 minutes longer and test again.