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Lemon Sponge Cake I

Lemon Sponge Cake I

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Carol

This cake recipe is about 60 years old. I hope that you will enjoy this one.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Sift together flour, salt, and baking powder.
  2. In a large bowl, beat eggs until fluffy and lemon coloured. Gradually beat in sugar. Stir in lemon juice and flavoring. Add sifted flour mixture gradually while beating; beat only enough to blend. Add hot milk quickly 1 tablespoon at a time, beating until blended. Pour into ungreased pan at once.
  3. Bake 350 degrees F (175 degrees C) for 45 to 55 minutes, or until golden brown and firm to touch. Invert, and cool in pan. Then loosen sides, and turn out on cake rack to cool completely.
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Reviews

LLHAGEN
45
1/8/2004

Finally...a quick,easy and lovely Sponge Cake! Carol, Thank you so much for sharing this recipe. I have been looking for a good recipe that doesn't require the separation of eggs. Instinct told me this one would work, and it did beautifully. For a plain sponge, replace the lemon exract with vanilla.

CUBIKG
41
2/16/2010

If you are looking for a nice spongy cake, this is not it. I followed the recipe to a T and I did not care for this. Very disappointed.

Jacqueline
29
8/16/2006

This is the first sponge cake I have cooked that has not been a packet mix. It was easy and turned out great, nice and light, moist and tasted fantastic. I sliced it in half and served it with cream and jam in the middle I will be cooking more of my own cakes in future, as it is not as difficult or time comsuming as I imagined. The only thing I did differently with this recipe was I beat the egg yolks and white separately and folded into mixture. Thankyou Carol for inspiring the home baker in me.