Cold Water Sponge Cake Recipe
Ingredients
| Eggs | 3 , separated | |
| Cold water | 1⁄2 Cup (8 tbs) | |
| Sifted sugar | 1 Cup (16 tbs) | |
| Grated lemon peel | 1⁄2 Teaspoon | |
| Lemon juice | 3 Tablespoon | |
| Sifted cake flour | 255 Gram | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1635 Calories from Fat 153
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 634.4 mg211.5%
Sodium 1494.2 mg62.3%
Total Carbohydrates 327 g109%
Dietary Fiber 4.8 g19.2%
Sugars 119.1 g
Protein 40 g80%
Vitamin A 14.8% Vitamin C 39.9%
Calcium 86.2% Iron 125.4%
*Based on a 2000 Calorie diet
Directions
2. Combine the egg yolks and water and beat until light and doubled in bulk. Gradually add the sugar and beat 2 minutes; beat in the lemon peel and juice.
3. Sift the flour and baking powder together 3 times; fold into the egg mixture.
4. Whip the egg whites stiff with the salt and fold into the batter.
5. Pour into the tube pan. Bake about 50 minutes. Invert the pan on its tube to cool or on a cake rack.
Chef
