Real Sponge Cake Recipe
An empty belly is a great cook and Real Sponge Cake is a great way to fill it. This Real Sponge Cake when served as a Dessert will bring happiness in your dining room. Include this Real Sponge Cake in your menu if you are on a Diabetic diet. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
1 cup sifted cake flour
1/4 tsp salt
1 tsp grated fresh lemon rind
1 1/2 tsp fresh lemon juice
5 eggs, separated
1/2 cup Sorbitol
Directions
Sift cake flour and salt together four times.
Set aside.
Add lemon rind and lemon juice to egg yolks.
Beat until very thick.
Beat egg whites until very stiffpeaks form.
Fold sorbitol into egg whites.
Then fold in egg yolk mixture.
Sift the flour mixture, a fourth of it at a time, over the top of the egg mixture.
Gently fold the flour in after each addition.
Pour into a 9 in. (23 cm) ungreased tube pan.
Bake at 350°F (175°C) for 60 minutes or until done.
Invert pan and cool completely.
Remove cake from pan.
Set aside.
Add lemon rind and lemon juice to egg yolks.
Beat until very thick.
Beat egg whites until very stiffpeaks form.
Fold sorbitol into egg whites.
Then fold in egg yolk mixture.
Sift the flour mixture, a fourth of it at a time, over the top of the egg mixture.
Gently fold the flour in after each addition.
Pour into a 9 in. (23 cm) ungreased tube pan.
Bake at 350°F (175°C) for 60 minutes or until done.
Invert pan and cool completely.
Remove cake from pan.
