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Old Fashioned Sponge Cake

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Ingredients
  Sifted cake flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 6 , separated
  Sugar 1 Cup (16 tbs)
  Grated lemon rind 1 Teaspoon
Directions

1. Sift flour, baking powder, and salt onto a piece of wax paper.
2. Beat egg whites in a large bowl with electric mixer at high speed, until foamy white and double in volume. Gradually beat in 1/2 cup of the sugar, until meringue stands in soft peaks.
3. Beat egg yolks in small bowl with electric mixer at high speed, until thick and lemon-colored. Gradually beat in remaining 1/2 cup sugar until mixture is very thick and fluffy. Beat in lemon rind.
4. Fold flour mixture, one third at a time, into egg yolk mixture with rubber scraper until completely blended.
5. Fold flour-egg yolk mixture into meringue until no streaks of yellow or white remain. Pour into ungreased 9-inch angel cake tube pan.
6. Bake in a slow oven (325°) 1 hour, or until top springs back when lightly pressed with fingertip.
7. Invert pan, placing tube over a funnel or quart-size soft-drink bottle; let cake cool completely. Loosen cake around the tube, and down the side with a spatula. Remove from pan. Sift 10X sugar over top, if you wish, and serve with fruit.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon
Servings: 
4

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