Rum Frosted Sponge Cake
|Sifted cake flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Eggs||6 , separated|
|Cream of tartar||1⁄2 Teaspoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Lemon extract||1 Teaspoon|
|Rum frosting||1⁄4 Cup (4 tbs)|
Preheat oven to 375°.
Combine flour, baking powder, salt and 1 cup of the sugar; sift into mixing bowl.
Beat egg whites and cream of tartar in another mixing bowl 1 1/2 minutes or until soft peaks form.
Slowly add remaining sugar and beat until stiff and glossy.
Combine egg yolks, water, lemon extract and vanilla; add to flour mixture.
Fold into beaten egg whites.
Pour batter into ungreased pan.
Bake 40 minutes.
Let cake hang upside down in pan on narrow-necked bottle until thoroughly cool.
Remove from pan.
Frost top and sides of cake with Rum Frosting.
Cut into wedges with electric knife and serve.