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Lemon Sponge Cake

Western.Chefs's picture
  Eggs 4 , separated
  Granulated sugar 1 Cup (16 tbs), sifted
  Cold water 1⁄4 Cup (4 tbs)
  Lemon extract 1 Teaspoon
  Grated lemon rind 1 Teaspoon
  Sifted cake flour 1 Cup (16 tbs)
  Baking powder 3⁄4 Teaspoon
  Salt 1⁄4 Teaspoon

Beat the egg yolks with a hand or electric beater until very thick and lemon-colored; then gradually add the sugar while continuing to beat until well-blended.
Combine the cold water, extract, and lemon rind, and add alternately in thirds with the flour, sifted 3 times, to the egg and sugar mixture.
Beat the egg whites with a hand or electric beater until almost stiff, add the baking powder, and salt, and continue beating until they are stiff.
Gently, but thoroughly, fold them into the egg yolk mixture.
Pour into an ungreased 9" tube pan and bake in a moderate oven of 350ºF for 50-55 min or until done.
Invert pan for 1 hr or until cold on a cake rack before removing cake from pan.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1541 Calories from Fat 196

% Daily Value*

Total Fat 22 g33.7%

Saturated Fat 6.7 g33.4%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1081 mg45%

Total Carbohydrates 304 g101.5%

Dietary Fiber 2.7 g10.7%

Sugars 203.9 g

Protein 36 g71.3%

Vitamin A 19.5% Vitamin C 10.7%

Calcium 41% Iron 74.8%

*Based on a 2000 Calorie diet


Lemon Sponge Cake Recipe