EASTER TORTE

 

 

Contributed by:       Angelina Mancini Rossi

 

Ingredients:

 

7 eggs

1 ½ cups sugar

4 oz. Vegetable oil

4 oz. Water

1 grated lemon rind

2 ½ cups flour

3 tsp cream of tartar

½ shot glass anisette

 

Directions:

 

Preheat oven to 350°.  Grease and flour cake pan.  Separate eggs and beat egg whites in a cold bowl with cream of tartar – refrigerate.  In a large bowl, beat egg yolks with sugar until smooth and creamy.  Add oil and water and beat for 7 to 9 minutes.  Slowly fold in flour and baking powder until well mixed.  Add lemon rind and mix well.  Gently fold in beaten egg whites and mix until smooth.  Pour mixture into cake pan and bake approximately 1 hour.