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Achievable elevated desserts — laminated doughs, cakes, custards
Anodized aluminum — straight sides, sharp edges, even baking
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
Anodized aluminum — straight sides, sharp edges, even baking
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Preheat oven to 325°F. Stir the egg yolks with the sugar until quite white. Add the lemon juice and zest. Add the flours. Whip the egg whites until stiff and shiny; stir them very slowly into the flour mixture. Butter two layer pans, and sprinkle lightly with breadcrumbs. Fill with cake batter and bake for 40 minutes. After removing from oven, let cool for 20 minutes in the pans; then transfer to a cake rack to cool completely. When the the cake has cooled completely (3 hours) spread with jelly or cream frosting or wrap layers seperately in waxed paper to store for later use in desserts like Washington pie.