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Sponge Layers

Western.Chefs's picture
  Sifted cake flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cold water 1⁄2 Cup (8 tbs)
  Grated lemon rind 1 Teaspoon
  Egg yolks 2 (Unbeaten)
  Granulated sugar 3⁄4 Cup (12 tbs), sifted
  Egg whites 2 (Unbeaten)
  Lemon juice 1 Teaspoon
  Granulated sugar 2 Tablespoon

Sift together flour, baking powder, and salt 3 times.
Add water and lemon rind to egg yolks, and beat with hand or electric beater until light-colored and at least tripled in volume.
Add 3/4 c granulated sugar, 2 tablesp at a time, beating well with hand or electric beater after each addition; then add sifted dry ingredients, a small amount at a time, beating slowly and gently with hand or electric beater only enough to blend.
Beat egg whites until they form rounded mounds when beater is raised; then add lemon juice and the 2 tablesp sugar, and continue beating until stiff enough to hold up in moist peaks.
Fold into flour mixture.
Pour into 2 ungreased 8" layer cake pans, stirring lightly while pouring.
Bake in moderate oven of 350°F for 30 min or until done.
Invert pans on cake rack until cold before removing cakes from pans.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1278 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 370.2 mg123.4%

Sodium 997.4 mg41.6%

Total Carbohydrates 281 g93.8%

Dietary Fiber 2.7 g10.7%

Sugars 181.1 g

Protein 21 g42.9%

Vitamin A 8.7% Vitamin C 14.6%

Calcium 44.1% Iron 59.1%

*Based on a 2000 Calorie diet


Sponge Layers Recipe