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Diet Light Sponge Cake

Ingredients
  Sifted cake flour 1 1⁄3 Cup (21.33 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Eggs 3 , separated
  Granulated sugar 1 Cup (16 tbs)
  Vanilla 1⁄2 Teaspoon
  Lemon extract 1⁄2 Teaspoon
  Boiling water 1⁄3 Cup (5.33 tbs)
  10x confectioners' powdered sugar 1 Tablespoon
Directions

1. Measure the cake flour, baking powder and salt into sifter.
2. Beat egg whites until foamy-white and double in volume with electric mixer at high speed in a large bowl; beat in 1/2 cup of the sugar, 1 tablespoon at a time, until meringue forms soft peaks.
3. Beat egg yolks with vanilla and lemon extract until fluffy-thick in a meaium-size bowl; beat in the remaining 1/2 cup sugar, 1 tablespoon at a time. Stir in boiling water; beat vigorously 3 minutes, or until mixture is creamy-thick and forms soft peaks.
4. Fold egg-yolk mixture into egg-white mixture until no streaks of yellow or white remain. Sift flour mixture, one-quarter at a time, over top; gently fold in. Pour into a 9-inch angel-cake pan.
5. Bake in a slow oven (325°) 55 minutes, or until top springs back when pressed with fingertip.
6. Hang cake in pan upside down on a quart-size soft-drink bottle; cool completely. Loosen around edge and tube with a knife; turn out, then turn right-side up, onto a serving plate. Sprinkle top with the 10X sugar. Slice cake into 12 wedges.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Healthy

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