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| What You Need: |
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5 egg whites, unbeaten
½ cup packaged dried breadcrumbs
1/8 teaspoon salt
6 egg yolks
2 teaspoons grated lemon rind
1¼ cups sifted icing sugar
¼ teaspoon cinnamon
Chocolate Glaze
¼ teaspoon almond essence
1½ cups unblanched almonds, ground
Blanched almonds
Whipped cream
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| How To Cook: |
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1. Start heating oven to moderate (350°F). Butter a 9-inch tube pan.
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2. Beat egg whites with salt until stiff but not dry.
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3. Beat egg yolks until thick, gradually add sugar, beating constantly until very thick and light; add almond essence.
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4. Gently fold yolk mixture into egg whites, along with ground nuts, breadcrumbs, lemon rind and cinnamon. Turn into prepared pan. Bake for 35 minutes.
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5. Cool slightly; turn cake out on to wire cake rack. When thoroughly cooled, ice with Chocolate Glaze.
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6. Decorate top of cake with a circle of blanched almonds, inserting tip of each almond into cake to mark each serving.
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7. Serve slices with chilled sweetened whipped cream.
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