Delicate Lemon Torte
An airy lemon torte built on whipped egg whites — delicate, tall and impressive.
By Noga Schryer · June 30, 2025
Ingredients
- 4 large eggs, separated
- 1/4 cup fresh lemon juice (or 100% bottled)
- Lemon zest
- 1/2 cup oil
- 2 packets vanilla sugar
- 2 cups self-rising flour
- 1.5 cups sugar
- 3/4 cup water
Instructions
- 1
Mix the egg yolks, lemon juice, flour, lemon zest, water, oil and half the sugar.
- 2
Whip the egg whites with 3/4 cup sugar for about 5 minutes until very stiff — the meringue should hold firm peaks.
- 3
Gently fold the meringue into the batter, taking care not to deflate it, until just combined.
- 4
Bake at 160°C for 50 minutes, ideally in a tall pan or a parchment-lined jachnun pot. This amount fits a 20 cm pan for a tall cake.
Noga's tip
Serving ideas: dust with powdered sugar, or slice into 2–3 cm layers and fill with whipped cream.