Lemon Sponge Cake Recipe
Ingredients
| Egg yolks | 8 | |
| Water | 1/4 Cup(16 tbs) | |
| 1 teaspoon finely shredded lemon peel | ||
| Lemon juice | 1 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Sugar | 3/4 Cup(16 tbs) | |
| Salt | 3/4 Teaspoon | |
| All purpose flour | 1 1/2 Cup(16 tbs) | |
| Egg whites | 8 | |
| Cream of tartar | 1 Teaspoon | |
Directions
In small mixer bowl beat egg yolks at high speed till thick and lemon-colored, about 6 minutes.
Combine water, lemon peel, lemon juice, and vanilla.
Pour mixture into egg yolks.
Beat at low speed till blended.
Turn mixer to medium speed; beat till thick.
Gradually add 3/4 cup sugar and the salt, beating till sugar dissolves.
Sprinkle about 1/4 of the flour over yolk mixture.
Gently fold in flour just till blended.
Repeat with remaining flour, 1/4 at a time.
Wash beaters thoroughly.
In large mixer bowl beat egg whites and cream of tartar at medium speed till soft peaks form, about 1 minute.
Gradually add 3/4 cup sugar; continue beating till stiff peaks form.
Stir about 1 cup of the beaten egg whites into yolks.
Thoroughly fold yolk mixture into remaining whites.
Turn into ungreased 10-inch tube pan.
Bake at 325° till cake springs back and leaves no imprint when lightly touched, 60 to 65 minutes.
Invert cake in pan; cool.
Using a spatula, loosen cake from pan; remove.
Combine water, lemon peel, lemon juice, and vanilla.
Pour mixture into egg yolks.
Beat at low speed till blended.
Turn mixer to medium speed; beat till thick.
Gradually add 3/4 cup sugar and the salt, beating till sugar dissolves.
Sprinkle about 1/4 of the flour over yolk mixture.
Gently fold in flour just till blended.
Repeat with remaining flour, 1/4 at a time.
Wash beaters thoroughly.
In large mixer bowl beat egg whites and cream of tartar at medium speed till soft peaks form, about 1 minute.
Gradually add 3/4 cup sugar; continue beating till stiff peaks form.
Stir about 1 cup of the beaten egg whites into yolks.
Thoroughly fold yolk mixture into remaining whites.
Turn into ungreased 10-inch tube pan.
Bake at 325° till cake springs back and leaves no imprint when lightly touched, 60 to 65 minutes.
Invert cake in pan; cool.
Using a spatula, loosen cake from pan; remove.
Chef
