This is a recipe from Carole Walter's book Great Cakes. I think I'm going to use this next week to make a Streusel Lemon Torte for a party...we'll see how it tastes then!
5 large eggs
2/3 cup sugar
1 1/2 tsp vanilla extract
1/2 tsp fresh grated lemon rind
3 Tbsp warm (100 to 110 degrees) clarified butter
1 cup plus 2 Tbsp sifted cake flour
1. Position rack in the lower third of the oven and preheat to 350 degrees. GENEROUSLY grease the selected cake pan and lightly dust with flour.
2. Select a saucepan that will suspend the large bowl of an electric mixer at least 2 inches above the pan's bottom. Fill the pan with 2 inches of water, bring to a boil, reduce heat, and maintain at a simmer.
3. Put the eggs in the mixing bowl. Whisk in the sugar, mixing briefly just to blend. Do not beat. Place the bowl over the simmering water and slowly stir continuously for about 3 to 5 minutes until:
a. color darkens to a deep gold;
b. the mixture is runny when allowed to flow from the whisk;
c. the sugar is completely dissolved when rubbed between two fingers;
d. the temperature is quite warm, between 110 and 120 degrees.
Alternatively, set the bowl directly into a 10-inch skillet filled with 1 inch of simmering water and proceed as above, watching carefully to prevent overheating.
4. Remove the bowl from the pan and dry the bottom. Fit an electric mixer with the beaters or whip attachment and beat the egg mixture on medium-high speed until cool, about 4 to 5 minutes. The mixture should triple in volume and become thick and light in color. To test, run your finger across the egg foam; it should leave a canal that holds its shape.
5. Reduce the mixer speed to medium. Add the vanilla and grated lemon rind. Whip 2 to 3 minutes longer to stabilize the eggs. Do not overbeat or the mixture will begin to deflate.
6. Remove the bowl from the mixer. Place the warm butter in a measuring cup for liquids. Put the flour in a large fine strainer or sifter and sprinkle it over the egg mixture 2 to 3 Tablespoons at a time. Fold the flour in, using a large rubber spatula, taking 10 to 12 turns, and making sure to reach the bottom of the bowl as you fold. Do not worry about incorporating all the flour until the last addition since too much handling will deflate the batter. Add the flour quickly, in about 5 to 6 additions.
7. Before the last addition of flour, quickly pour the warm butter in a steady stream over the batter. Immediately sprinkle in the remaining flour, folding it in with about 12 to 15 turns. This entire procedure should be done in 15 to 20 seconds.
8. Using the rubber spatula, immediately push the batter into the prepared pan. If any butter has collected on the bottom of the bowl, DO NOT add it to the batter in the pan or it will retard the rising of the cake.
9. Tap the pan on the counter to remove air bubbles and quickly place in the preheated oven. Bake according to the time appropriate to the pan you have chosen (see below). Cake is done when it is golden brown on top, springy to the touch, and has completely come away from the sides of the pan.
10. Remove the cake from the oven and let stand 10 minutes. Invert onto a cake rack sprayed with nonstick coating, remove the pan, and cool cake completely. If the cake sticks, run a thin, sharp knife around the side of the pan to loosen.
Batter will fill: Baking Time:
9" x 3" round 35 to 40 minutes
10" x 2" round 30 to 35 minutes
Two 9" x 1 1/2" layers 20 to 25 minutes
10 cup ring 30 to 35 minutes
10 1/2" x 15 1/2" x 1", thick sheet cake 20 to 25 minutes
11" x 17" x 1" thin sheet cake 18 to 20 minutes
STORAGE: If you won't be using the cake immediately, wrap it in plastic wrap and place inside a plastic bag, secure well, and refrigerate up to 3 days. For longer storage, wrap in foil and place in plastic bag and freeze.
To thaw: Wrapped in foil, place in heated oven and bake at 350 degrees for 20 to 30 minutes or until thawed. Once the cake is thawed and spongy again, bake another 5 minutes to refresh it. Cake should be warm, but not hot. Cool on wire rack, then unwrap and frost/fill.