Sponge Cake Recipe
Summary
Main IngredientMilk Product
Ingredients
4 eggs
1 1/4 cups sifted cake flour
3/4 cup sugar
Jam
Boiling water
Whipped cream
Grated rind of 1/2 lemon
Directions
Beat the eggs and the sugar in a bowl over a pot of boiling water until thick and creamy.
Remove from the heat and beat for 5 minutes longer.
Add the grated lemon rind and fold in the well sifted flour.
Grease 2 shallow 7 inch pans.
Line the bottom of each with wax paper.
Divide the mixture evenly between them.
Bake at 350° until the cakes shrink from the sides of the pans about 20 minutes.
Cool them a little before turning out onto cooling racks.
When they are quite cold, remove the paper and join both cakes together, after having filled the center with jam and whipped cream.
Remove from the heat and beat for 5 minutes longer.
Add the grated lemon rind and fold in the well sifted flour.
Grease 2 shallow 7 inch pans.
Line the bottom of each with wax paper.
Divide the mixture evenly between them.
Bake at 350° until the cakes shrink from the sides of the pans about 20 minutes.
Cool them a little before turning out onto cooling racks.
When they are quite cold, remove the paper and join both cakes together, after having filled the center with jam and whipped cream.
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