It's the sitting that made them shed. I don't know of a cure. If someone is bleeding, eggs are relatively cheap. If someone has a broken heart, it'll keep until your cake is in the oven. But maybe someone here knows a trick.

There's usually salt in the recipe. Putting a quarter teaspoon of it in the eggs can help set them—or so I've been told. Telling if you have stiff peaks is easy. They're not as pretty as the whipped cream with sugar peaks, but it's the same theory: Lift the beater slowly and look at the foam mound where the beater was. If it remains as it was left, without flopping or sinking, it's stiff. I can't imagine the upside down test working if it's not stiff—or if there's unincorporated liquid.

The thing about the acid, the cream of tartar, is that it helps the volume. I don't think it's a stabilizer. Sugar is. But if you put in a bunch of sugar it'll be a lot harder to fold into the batter.

I haven't tried, but I seriously doubt rebeating would be a good idea. The eggs would be overbeaten and would collapse. I think you did right to use them if you didn't have another four eggs (you can make an omelette or regular cake or crepes, etc., with the collapsing whites and new yolks). So long as there's still volume, you'll have cake, and if you have In it, or add, baking powder no one but an expert would know.

How did the cake come out?

You can beat the whites again. Overbeating can cause weeping. How was the cake?

By the way, have a go at soufflé. It's easy. Too much myth and rubbish talked about it. Twice baked are especially easy and so good.

https://www.bbc.co.uk/food/recipes/double_baked_cheese_94727

IC, I think the myth and rubbish come from so many people refusing to follow directions. Also, bad ovens don't work. My house came with an oven that couldn't be set to any particular temperature. I managed to cook and bake a lot of things, but it couldn't even manage a personal sized soufflé.

Cake was okay. Nothing special. The description made it sound wonderful. I found the limoncello flavor hard to detect. I felt like the almond flour overwhelmed it. But I do like almond.

If I make it again I'd use amaretto instead.

https://eatalianrecipes.com/grandmas-limoncello-ricotta-almond-cake/?utm_source=ReviveOldPost&utm_medium=social&utm_campaign=ReviveOldPost&fbclid=IwAR09BzSzUO6kWqeSRtxZUzjhaLwt15kAKlxhs5mJc9KNrgGqpytQXh5u_Rk

But how was the texture?

Texture was very moist, too moist. I did add 20 minutes to the baking time, as I felt it should be brown, based on the photo. It did spring back when touched.

Not heavy, though. There is no regular flour in the recipe, only almond flour. I have never used almond floor, so I don't have any reference point.

The lightest cake I've made is a chiffon (whipped eggwhites, no baking powder) of mostly almond flour. It's flyaway light and moist. So it sounds like your cake didn't suffer from the sat eggwhites, though that might have contributed to the almost too moistness (wild guess there, not science or experience)

It looks nice. Do you think you'll try this one again?.

I still have more almond flour, so I might. I'd use amaretto or kahlua instead of the limoncello, and skip the lemon peel.

The almond flour is $$ stuff, $ 8 for 1 pound, so I don't want it to go bad. Though I might just look for a different recipe to use it instead.

There's a big range of prices for almond flour. The nicest for cakes has absolutely no skin in it and does cost more, and then there's organic. For cakes, commercially made works best, but sometimes you can get a larger bag for the same amount as a small one. You can freeze the extra so it doesn't go rancid.

My recipe is the Passover Lemon Sponge Cake by Jamie Schler. I made it with oranges instead and it was fab. Amaretto with almond flour sounds like a natural, but you might want a counterpoint with it. Maybe some fresh orange zest or a little ground anise. Whatever you like, just for a little complexity. I've never made a cake with Kahlua. That sounds interesting.

I'm sure the one I bought was not blanched, as there WERE little flecks of skin in it. The photo of the cut cake in the original recipe looked light and yellow, and mine is definitely brown flecked.

It probably had more flavor, too. :)

That sponge cake looks really good. There are several references to it online, but most don't have the recipe. I was able to print out the first page with ingredients, but not the instructions. It looks like a good choice for the next time we need a birthday cake.

Check your Houzz messages. :)