If anyone had a recipe that calls for 12 large egg yolks, we’re all ears…Rae and Brendan

Cake:

• 1 1/2 cups sugar, divided
• 1 cup sifted cake flour
• 12 large egg whites (about 1 1/2 cups)
• 1 1/4 tsp cream of tartar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 1/2 cup fresh or frozen blueberries
• 2 Tbsp sifted cake flour
• 1 Tbsp grated lemon rind

Glaze:

• 1 cup powdered sugar
• 3 Tbsp fresh lemon juice

Preheat oven to 375 degrees. Sift together 1/2 cup sugar and 1 cup flour. In a large bowl, beat egg whites with a mixer at a high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 Tbsp at a time, beating until stiff peaks form. Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries. Combine 2 Tbsp flour and lemon rind, toss to coat. Sprinkle over egg white mixture; fold in. Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 375 degrees for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen the cake from the sides of pan using a narrow metal spatula. Invert cake onto plate. To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.