Basic Sponge Cake Recipe
Do you want an easy to make but great in taste Basic Sponge Cake recipe? Basic Sponge Cake as a Dessert never fails to impress. You don't have to be an expert to judge how delicious and flavorful this dish is.
Ingredients
1 cup cake flour
1/4 teaspoon salt
6 eggs, separated
1 cup extra-fine sugar
1 tablespoon lemon juice
Grated rind of 1 lemon
Confectioners' sugar
Directions
Grease and lightly flour bottom of 9 1/4 x 51/4 x 2 3/4 inch loaf pan.
Sift flour and salt together.
Beat egg yolks until thick and lemon-colored.
Beat egg whites in large mixing bowl with electric mixer at high speed until stiff but not dry.
Add extra-fine sugar, about 2 tablespoons at a time; beat thoroughly after each addition.
Beat in lemon juice and rind.
Fold in egg yolks with rubber spatula or wire whisk.
Cut and fold in flour mixture, small amount at a time.
Continue folding 2 minutes after last addition.
Fill prepared pan 3/4 full; smooth batter evenly into corners and over top. (There will be batter left over.)
Bake in preheated 350°F oven 30 to 35 minutes or until cake tests done.
Let cake cool in pan about 5 minutes.
Turn onto rack to cool completely.
Sprinkle with confectioners' sugar.
Pour remaining batter into 12 cupcake liners in muffin pan; fill about 1/2 full.
Bake at 350°F about 18 minutes or until lightly browned.
Sift flour and salt together.
Beat egg yolks until thick and lemon-colored.
Beat egg whites in large mixing bowl with electric mixer at high speed until stiff but not dry.
Add extra-fine sugar, about 2 tablespoons at a time; beat thoroughly after each addition.
Beat in lemon juice and rind.
Fold in egg yolks with rubber spatula or wire whisk.
Cut and fold in flour mixture, small amount at a time.
Continue folding 2 minutes after last addition.
Fill prepared pan 3/4 full; smooth batter evenly into corners and over top. (There will be batter left over.)
Bake in preheated 350°F oven 30 to 35 minutes or until cake tests done.
Let cake cool in pan about 5 minutes.
Turn onto rack to cool completely.
Sprinkle with confectioners' sugar.
Pour remaining batter into 12 cupcake liners in muffin pan; fill about 1/2 full.
Bake at 350°F about 18 minutes or until lightly browned.
