Grandmama's Wind Cake

Step 1

Preheat oven to 300 degrees.

Step 2

Place egg whites and salt in large mixing bowl and beat with an electric mixer at medium speed until soft peaks form, 2-3 minutes. Add lemon juice and continue beating until stiff peaks form. Scrape mixture into another bowl and set aside.

Step 3

Place egg yolks and water in the mixing bowl you just used (no need to wash it). Beat with an electric mixer at high speed until the mixture reaches within 1-2 inches of the top of the bowl. This will take 3-5 minutes.

Step 4

With the mixer running on medium, slowly add sugar, followed by flour and vanilla, scraping down sides of bowl if needed, until the mixture is well blended. Turn the mixer to low and add the whipped egg whites and mix until just incorporated - being careful not to overmix. (I usually get this started in the mixer and then finish folding them in by hand using a spatula)

Step 5

Pour batter into UNGREASED 12 cup bundt or tube pan. Bake until golden brown and fully set in the center, about 1 hour.

Step 6

Allow to cool in the pan for about ten minutes, then go around the sides with a butter knife before turning out onto a large plate. The cake will stick to the pan (it is supposed to) so be prepared to give it a good knock.