Glorious Sponge Cake102 Reviews
“This is an old fashioned sponge cake with a lemon flavor.” - by Erica
Original recipe yields 1 - 9 inch tube cake
- Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
- In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
- Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.
Amount Per Serving (14 total)
- 124 cal
- 2.2 g
- 22.5 g
Based on a 2,000 calorie diet
Reviews (102)Rate This Recipe
"I have the exact recipe in a favorite Italian cook book of mine! It's excellent and can be adapted in many ways. My favorite is to eliminate the lemon zest and lemon extract in exchange for 1/2 tsp...." See more almond extract. While the cake is baking, I make a simple syrup and add sliced berries (strawberries usually) the juice of an orange and enough cold water/corn starch to thicken. Once the berries break down, I serve this sauce over my cake. For those of you in question whether or not you grease the pan and claim to be expert cooks: shame on those of you who question this! *LOL* No sponge cake or angel food cake should ever be baked in a greased pan; it won't rise like it should otherwise! Invert your pan over a bottle, allow the cake to completely cool, then run a sharp knife around the edges and the middle part of the pan, then gently stick a finger down the side of the cake and loosen the bottom, working gently and carefully. Excellent cake, excellent recipe!"
"Great recipe! This recipe was easy to follow and turned out great. I would definitely say using a handmixer (on the highest level) to get the whites to a stiff texture is a must! I kept the lemon e..." See morextract and did not use a substitute and the cake came out perfect. In fact, to get a heavier lemon flavor, you could even use a tiny bit more. As it was, the cake turned out the perfect consistency, light, flavorful, and visually appealing. I'd use this recipe for a shortcake instead of an angel food cake any day. I also doubled this recipe because I was using a 9x13 rectangle pan. However, it was a little more than I needed so I made a spill-over loaf."
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