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Classic Sponge Cake

Goulash.Chefs's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Sponge_cake_at_Top_Cantonese_Restaurant.jpg">Image Credit</a></p>
Ingredients
  Egg yolks 6
  Sugar 1 1⁄4 Cup (20 tbs)
  Lemon juice 2 Teaspoon
  Grated lemon rind 1 Teaspoon
  Egg whites 6
  Salt 1⁄4 Teaspoon
  Cake flour 1 1⁄2 Cup (24 tbs), sifted
Directions

GETTING READY
1. Preheat the oven at 325° F.

MAKING
2. In a bowl, take egg yolks.
3. Add sugar gradually and beat it so that it becomes thick and light in color.
4. Add lemon juice and rind.
5. In another bowl, take egg whites and salt. Beat it well so that it becomes stiff but not dry.
6. Top it on the egg yolk mixture.
7. Sift flour over the egg whites mixture and beat it well.
8. In a 10-inch tube pan, take the above contents.
9. Bake it in an oven at 325° F for 50 minutes or until it browns and is free from the sides of pan.
10. Invert cake and keep it aside to cool.

SERVING
11. Serve Sponge Cake with tea or coffee.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Jewish
Course: 
Breakfast
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
5 Minutes
Cook Time: 
50 Minutes
Ready In: 
55 Minutes
Servings: 
6

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