- 7 large egg whites (1 cup)
- 1 tsp cream of tartar
- 1 cup + 2 tbsp sugar
- 5 large egg yolks (1/3 cup)
- 2 tbsp hot water
- 1 tbsp freshly grated lemon zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/8 tsp salt
- 1 cup cake flour
- 18 ounces mixed fresh berries (about 3 cups)
- 1/4 cup honey
- 2 tbsp lemon juice
Preheat the oven to 350 degrees.
With electric mixer, beat egg whites and cream of tartar in a large bowl until soft peaks form. Beat in 2 tbsp of sugar.
Put egg yolks and remaining sugar in another large bowl. Add hot water and beat until very pale yellow in color, about 4 minutes. Beat in lemon zest, vanilla, baking powder, and salt. Gradually beat in flour, then gently fold in 1/3 of the egg whites. Gently fold in remaining egg whites.
Pour into an ungreased 10″ springform pan. Bake for 35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for 45 minutes. Run a knife around the edges to loosen cake. Remove cake from pan and top with berries.
Microwave honey 30 seconds. Stir in lemon juice and let cool slightly. Drizzle glaze over top of cake.
12 servings