Beaten Sponge Cake
|Eggs||4 , separated|
|Lukewarm water||3 Tablespoon|
|Sugar||1⁄3 Cup (5.33 tbs) (140 g)|
|Lemon peel||1⁄2 Teaspoon, grated, if desired|
|All purpose flour||1 Cup (16 tbs) (120 g)|
|Baking powder||1 Teaspoon|
Prepare and measure all ingredients.
Grease an 8-inch (20-cm) springform cake pan.
Preheat the ovento375°F(190°C).
Place the cream puff paste in a pastry bag fitted with a large plain or fluted nozzle.
For cream puffs, pipe small round shapes onto the baking sheet; for eclairs, pipe in 3-inch (7.5-cm) lengths and for tart shells, pipe in circles.
If you have no pastry bag, the cream puff paste can be spooned onto the baking sheet.
Bake for 20 to 30 minutes or until crisp and golden.
Remove from the oven and make a small hole in the puffs or eclairs to let steam escape.
Cool on a wire rack.