Diet Light Sponge Cake Recipe
Ingredients
| Cake flour | 1 1/3 Cup (16 tbs), sifted | |
| Baking powder | 1 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 3 , separated | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Vanilla | 1/2 Teaspoon | |
| Lemon extract | 1/2 Teaspoon | |
| Boiling water | 1/3 Cup (16 tbs) | |
| Confectioner’s sugar | 1 Tablespoon, powdered |
Directions
1. Measure the cake flour, baking powder and salt into sifter.
2. Beat egg whites until foamy-white and double in volume with electric mixer at high speed in a large bowl; beat in 1/2 cup of the sugar, 1 tablespoon at a time, until meringue forms soft peaks.
3. Beat egg yolks with vanilla and lemon extract until fluffy-thick in a meaium-size bowl; beat in the remaining 1/2 cup sugar, 1 tablespoon at a time. Stir in boiling water; beat vigorously 3 minutes, or until mixture is creamy-thick and forms soft peaks.
4. Fold egg-yolk mixture into egg-white mixture until no streaks of yellow or white remain. Sift flour mixture, one-quarter at a time, over top; gently fold in. Pour into a 9-inch angel-cake pan.
5. Bake in a slow oven (325°) 55 minutes, or until top springs back when pressed with fingertip.
6. Hang cake in pan upside down on a quart-size soft-drink bottle; cool completely. Loosen around edge and tube with a knife; turn out, then turn right-side up, onto a serving plate. Sprinkle top with the 10X sugar. Slice cake into 12 wedges.
2. Beat egg whites until foamy-white and double in volume with electric mixer at high speed in a large bowl; beat in 1/2 cup of the sugar, 1 tablespoon at a time, until meringue forms soft peaks.
3. Beat egg yolks with vanilla and lemon extract until fluffy-thick in a meaium-size bowl; beat in the remaining 1/2 cup sugar, 1 tablespoon at a time. Stir in boiling water; beat vigorously 3 minutes, or until mixture is creamy-thick and forms soft peaks.
4. Fold egg-yolk mixture into egg-white mixture until no streaks of yellow or white remain. Sift flour mixture, one-quarter at a time, over top; gently fold in. Pour into a 9-inch angel-cake pan.
5. Bake in a slow oven (325°) 55 minutes, or until top springs back when pressed with fingertip.
6. Hang cake in pan upside down on a quart-size soft-drink bottle; cool completely. Loosen around edge and tube with a knife; turn out, then turn right-side up, onto a serving plate. Sprinkle top with the 10X sugar. Slice cake into 12 wedges.
Chef
