Meringue Sponge Cake
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Egg whites||3⁄4 Cup (12 tbs)|
|Cream of tartar||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Egg yolks||6 , beaten thick|
|Sifted cake flour||1 1⁄8 Cup (18 tbs)|
1.Start by preheating the oven to 350F degrees
2.In a pot, cook water and sugar to soft ball stage (238Â°F.).
3.Beat whites until frothy; add cream of tartar; beat until soft peaks form; gradually pour in syrup while beating whites; cool.
4.Add juice and salt to yolks; fold into whites; fold in flour in fourths.
5.Bake in ungreased 10 inch tubed pan for 45 minutes
6.Serve with ice cream