1 pound (2 cups) room temperature butter
3 1/2 cups sifted all-purpose flour1
1/4 teaspoon baking soda
1 teaspoon of ground mace
3 cups granulated sugar
3 tablespoons lemon juice
1 tablespoon vanilla
10 eggs, separated
1/4 teaspoon salt
1 teaspoon cream of tartar
- Assemble ingredients 1 hour ahead of time. Everything should be room temperature.
- Separate eggs.
- Grease and flour a 10-inch tube pan.
- Preheat oven to 300 F.
- Beat egg whites with 1/4/ teaspoon salt until whites stand in soft glossy points, but not until they're dry.
- Gradually add one and a half cups sugar, beating after each addition until blended.
- Sprinkle the cream of tartar on top of the whites, and using the mixer on the lowest speed (or a spatula), gently fold into the whites.
The original recipe was in Woman's Day Magazine December, 1954. As published, the recipe calls for 1/2 teaspoon of ground mace.
Mom doesn't actually sift the flower, she "fluffs" it though. Mom usually makes one larger and one smaller cake form this recipe. The size depends on how well the whites are beaten. It really fills a bundt pan, rising above the rim.