Lemon Sponge Cake
|Water||1⁄4 Cup (4 tbs)|
|Lemon peel||1 Teaspoon, finely shredded|
|Lemon juice||1 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1 Teaspoon|
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.