Is it difficult to remove from the pan without using a springform? Haven't had a chocolate mousse cake in ages. Ginger, Out of the 4 times I have made this cake, I have always used a springform pan. I think it would be very difficult to remove using a standard cake pan.

That cake looks delicious! ! I can almost imagine how delicious and refreshing It would be on a hot summer day. Ever since I first read about Meyer lemons on this forum, I have watched the stores here for them. No luck at all. Yesterday I was in the store, They had "Texas Valley Lemons", which are pretty common around here this time of year. I've never bought any, Because they never look very good. BUT! ! ! Lo and behold! In small letters, Under the name "Valley Lemons" it said "Meyer Lemons". I've never seen that before! They really don't look very good, But they are shaped like those in the pictures Ya'll post here. I bought a couple to try, (Hopefully today.) In the Lemon blueberry muffin recipe Annie posted a few days ago. I'm definitely saving this cake recipe to try later on! Rusty

Carol, Thanks for posting this recipe. I will try it soon. It sounds like something I would enjoy. Thanks again. Jo

Of course you can halve them. Maybe it's the 7 egg whites she finds daunting? But it's not much trouble to cut that in half. If you have a scale that weighs in grams (most electronic scales weigh in both grams and ounces) you can do it very easily and accurately, but even without that you can do it. With a scale: you want to divide the weight of seven egg whites in half, without actually breaking seven eggs. So, separate four eggs. Weigh three of the egg whites. Divide by 6 -- that's the weight of half an egg white. Add enough of the fourth egg white to increase the total by that much. Non-weighing method, also will work fine: Put an egg white into a measuring cup. Eyeball where half of it would be. Throw out the rest.