True Sponge Cake
photo by Baby Kato
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
1 9inch tube pan
ingredients
- 5 egg whites
- 1 tablespoon lemon juice or 1 tablespoon vinegar
- 5 egg yolks
- 1 grated lemon, rind of
- 1 cup sugar
- 1 cup flour, sifted 4 times
- 1⁄4 teaspoon salt
directions
- Measure all ingredients.
- Sift sugar through fine sifter one to four times before measuring.
- Sift flour once before measuring.
- Separate yolks and whites of eggs.
- They will beat easily if at room temperature.
- Beat egg whites until stiff but not dry and beat in gradually 1 tablespoon sugar for each egg white (out of sugar called for in recipe) and set aside.
- It is unnecessary to wash beater before beating yolks.
- Add liquid to egg yolks and beat until lemon-colored and so thick that beater turns with difficulty.
- Add lemon rind.
- Beat in remaining sugar.
- Combine yolks and whites and fold together with spoon until mixture is even.
- Mix and sift remaining dry ingredients and cut and fold into egg mixture.
- Do not beat after adding flour, to avoid breaking air bubbles.
- Pour into un buttered tube pan (9-inch), two 9-inch layer pans, or 12 to 18 muffin tins.
- Cut through mixture several times to break large air bubbles.
- Bake 1 hour or more in moderately slow oven (3250 F.), if in angel-cake or other deep pan.
- Bake 25 to 30 minutes in moderate oven (350F.) if in layer-cake pans or individual tins.
- Invert on wire cooler and let stand until cold.
- Loosen with spatula or knife.
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Reviews
-
I love sponge cake, so was happy to try this recipe. It has a lovely flavor, but the cooking time listed was too long. My cake turned out to be hard and dry. I cooked it in my gas oven in an angel cake pan at 325 for the alotted hour. I filled it with cool whip, lemon custard and raspberry sauce to try and help the dryness but it didn't work. I will try this again but cook it less time.
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.