Fantasy Sponge Cake Recipe
Ingredients
| 6 egg whites room temperature | ||
| Cream of tartar | 1 Teaspoon | |
| Sugar | 1 1/2 Cup (16 tbs), sifted | |
| 1 1/3 cups sifted Swans Down | ||
| Cake Flour | ||
| 1/2 tsp. Calumet Baking Powder | ||
| Salt | 1/2 Teaspoon | |
| Egg yolks | 6 | |
| Water | 1/4 Cup (16 tbs) | |
| Lemon extract | 1 Teaspoon | |
Directions
Beat egg whites with cream of tartar in a large bowl until soft mounds begin to form, using high speed of electric mixer or rotary beater or flat wire whip.
Beat in 1/2 cup of sugar, 2 Tbs at a time; then beat until very stiff peaks form; do not underbeat.
Sift flour with remaining 1 cup sugar, baking powder and salt into a small bowl.
Add egg yolks, water and lemon extract; beat with a spoon just until blended (about 75 strokes).
Carefully fold into egg white mixture, using about 30 fold-over strokes; do not stir or beat.
Pour into an ungreased 10-inch tube pan; gently cut through batter to remove large air bubbles.
Bake at 375°F for about 35 minutes, until cake springs back when pressed lightly.
Invert and cool thoroughly in pan.
Remove from pan; sprinkle with sifted confectioners' sugar or top with a glaze, if desired.
Beat in 1/2 cup of sugar, 2 Tbs at a time; then beat until very stiff peaks form; do not underbeat.
Sift flour with remaining 1 cup sugar, baking powder and salt into a small bowl.
Add egg yolks, water and lemon extract; beat with a spoon just until blended (about 75 strokes).
Carefully fold into egg white mixture, using about 30 fold-over strokes; do not stir or beat.
Pour into an ungreased 10-inch tube pan; gently cut through batter to remove large air bubbles.
Bake at 375°F for about 35 minutes, until cake springs back when pressed lightly.
Invert and cool thoroughly in pan.
Remove from pan; sprinkle with sifted confectioners' sugar or top with a glaze, if desired.
Chef
