8 eggs

3/4 c. water

1 1/2 c. sugar

1 tsp. lemon extract

2 c. Soft-a-Silk flour

1/2 c. oil

3 tsp. baking powder

1/2 tsp. cream of tarter

Preheat oven to 350 degrees. Separate the eggs and egg whites. Place egg whites in a large mixing bowl along with the cream of tartar. In a second bowl sift together the flour, sugar and baking powder. In the third bowl mix egg yolks, oil, water and lemon extract. Beat egg whites until stiff. Blend the egg yolk mixture with the dry ingredients. Gently fold that mixture into the egg whites until there are no white streaks. Pour into an ungreased tube pan. Bake at 350° for 10 to 15 minutes, then lower the oven to 325° and bake until done (tests clean with a cake tester,) approximately 40 minutes.

Remove cake from oven and invert pan until the cake cools. Use a flat knife to loosen the sides and bottom of the pan.

Frost using a thin glaze. (e.g. Confectionery sugar, hot water, a teaspoon of lemon extract. Stir ingredients together using enough hot water to reach desired consistency.)

HINTS:

· Use room temperature eggs.

· Use extra large or jumbo eggs

· Be careful you don’t make the glaze too thin, as it will soak into the cake effecting appearance and taste

· Be sure you invert cake pan as soon as you take it out of the oven or it will start to collapse

Meg Van Patten makes a mean cake.

She has proven so time and time again, not just with family and friends, but by winning year after year in culinary competitions at the Great New York State Fair. The Baldwinsville Public Library director boasts more than 50 ribbons ranging from Honorable Mention to First Place.

“One year I had a lemon chiffon cake that won first place and section winner and thus made it into the Grand Competition on Labor Day,” she said. “In the Grand Competition, it placed eighth of all the culinary entries that year.”

That lemon chiffon cake has been a favorite in her family for decades. Originally her mom’s recipe — and her entire family’s favorite — no one took on the challenge to make it again except Van Patten, now the go-to girl for special requests.

“My brother Charlie just inhales the thing … [he] just loves that particular [cake] even though he says that if we did a blind taste test, he would be able to tell which was mine and which was my mother’s — but it doesn’t stop him from eating it!” she said.

Van Patten made the same cake for a library employee who was celebrating her 90th birthday.

“We gave her a surprise party in Syracuse. I made three cakes to make sure there was enough for everyone,” she said.

At the end of the night, there was one full cake left, so Betty got to take it home.

“She wouldn’t let anyone take it to the car. She wouldn’t let anyone touch it. She cut it into several pieces, froze them individually and would periodically take one out of the freezer. It was her favorite,” Van Patten said.

Other award-winning recipes include a six-layer mocha toffee torte and chocolate raspberry bars. She’s also won decorated cakes, which are judged solely on the frosting.

This year, she’s entered nine categories and has won three ribbons, so far. As of press time, Van Patten has won three awards. She placed first for her chocolate raspberry bars, fifth for her decorated cake and third for her decorated cut-out cookies. She’ll find out the results of her other creations as the week progresses.