This recipe is essentially the same as the one Rex Stout included in Too Many Cooks and in the recipe box given out at the whistle-stop publicity tour for the book. It specifies using an ungreased tube pan, sometimes called an angel food pan. Angel food and sponge cakes don't contain any leavening. The air whipped into the egg whites makes them rise. The batter will cling to the sides of a straight-sided tube pan, causing the rest of the batter to rise. This will not occur in a Bundt pan with fluted sides.
Adapted from a recipe in The Nero Wolfe Cookbook by Rex Stout.
Preheat the oven to 325 degrees (F).
Beat 6 egg whites until stiff and beat in 1/2 cup sugar.
In a separate bowl, beat 5 egg yolks until thick. Mix in the lemon juice and rind. Beat in the remaining 1/2 cup sugar.
Combine the two egg mixtures. Sift the flour with salt. Fold it into the batter.
Pour the batter into an ungreased tube pan. Cut through the batter with a knife a few times to break up any air bubbles.
Bake for 1 hour.
Turn the pan upside down on a rack and let it stand until cold.
Loosen the edges of the cake and let it drop out of the pan.
Serve with whipped cream and strawberries.
I added a lemon drizzle to the top of the cake: 1 cup confectioners' sugar mixed with 1 tablespoon lemon juice. Whisk until smooth then drizzle over the cooled cake.
If desired, use leftover cake to layer with lemon curd and whipped cream for a delightful trifle.
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