Basic Sponge Cake Recipe
Ingredients
| Cake flour | 1 Cup (16 tbs), sifted | |
| Granulated Sugar | 1 Cup (16 tbs), sifted | |
| 1 1/2 teasp. grated lemon rind | ||
| 2 tablesp. water | ||
| Eggs | 5 , separated | |
| 1 1/2 tablesp. lemon juice | ||
| Salt | 1/4 Teaspoon | |
| Cream of tartar | 1/2 Teaspoon | |
Directions
Sift flour four times.
Add 1/2 c sugar, lemon rind, and water to egg yolks and beat with egg beater until very thick and light.
Add lemon juice gradually, while continuing to beat with egg beater.
Add flour all at once, then stir until just blended.
Beat egg whites and salt with hand or electric beater until foamy.
Then add cream of tartar and beat until stiff enough to hold up in peaks, but not dry.
Add remaining 1/2 c sugar, about 2 tablesp at a time, beating well with beater.
Gradually fold in egg yolk mixture.
Turn into ungreased 9" tube pan.
Cut gently through batter with knife to remove air bubbles.
Bake in moderate oven of 325°F for 1 hr or until done.
Invert pan on a cake rack; cool for 1 hr before removing cake from pan.
Add 1/2 c sugar, lemon rind, and water to egg yolks and beat with egg beater until very thick and light.
Add lemon juice gradually, while continuing to beat with egg beater.
Add flour all at once, then stir until just blended.
Beat egg whites and salt with hand or electric beater until foamy.
Then add cream of tartar and beat until stiff enough to hold up in peaks, but not dry.
Add remaining 1/2 c sugar, about 2 tablesp at a time, beating well with beater.
Gradually fold in egg yolk mixture.
Turn into ungreased 9" tube pan.
Cut gently through batter with knife to remove air bubbles.
Bake in moderate oven of 325°F for 1 hr or until done.
Invert pan on a cake rack; cool for 1 hr before removing cake from pan.
Chef
