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Basic Sponge Cake

Western.Chefs's picture
Ingredients
  Sifted cake flour 1 Cup (16 tbs)
  Granulated sugar 1 Cup (16 tbs), sifted
  Grated lemon rind 1 1⁄2 Teaspoon
  Water 2 Tablespoon
  Eggs 5 , separated
  Lemon juice 1 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  Cream of tartar 1⁄2 Teaspoon
Directions

Sift flour four times.
Add 1/2 c sugar, lemon rind, and water to egg yolks and beat with egg beater until very thick and light.
Add lemon juice gradually, while continuing to beat with egg beater.
Add flour all at once, then stir until just blended.
Beat egg whites and salt with hand or electric beater until foamy.
Then add cream of tartar and beat until stiff enough to hold up in peaks, but not dry.
Add remaining 1/2 c sugar, about 2 tablesp at a time, beating well with beater.
Gradually fold in egg yolk mixture.
Turn into ungreased 9" tube pan.
Cut gently through batter with knife to remove air bubbles.
Bake in moderate oven of 325°F for 1 hr or until done.
Invert pan on a cake rack; cool for 1 hr before removing cake from pan.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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