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Wednesday, February 2

Lemon sponge cake

Eggs, separated
6 yolks
6 whites
Lemon zest
2 teaspoons
Lemon juice
¼ cup
¼ cup
Vanilla extract
1 teaspoon
1 cup +
½ cup
Flour, all-purpose baking
1 ¼ cups
Cream of tartar
½ teaspoon
  1. Preheat oven to 325°F.
  2. In a mixing bowl, beat yolks with an electric mixer on high speed until lemon in color, about 5 minutes.
  3. Reduce mixer to low speed, and add zest, juice, water, and vanilla until combined, and then gradually beat in 1 cup sugar.
  4. Increase speed to medium; beat until mixture thickens slightly and doubles in volume, about 5 minutes.
  5. Sprinkle ¼ cup flour over yolk mixture, and fold in by hand until combined. Repeat with remaining flour; set yolk mixture aside.
  6. With clean electric beaters, in a large bowl, beat whites and tartar at medium speed until soft peaks form.
  7. Gradually add ½ cup sugar, beating at high speed until stiff peaks form.
  8. Fold 1 cup whites into yolks, and then fold entire yolk mixture into the whites.
  9. Pour into an ungreased 10-inch tube pan.
  10. Bake for 55 to 60 minutes, or until the cake springs back when lightly touched near the center.
  11. Immediately invert cake, but leave it in the pan; cool thoroughly; loosen sides of cake from pan, and remove.
Time: 1 hour 20 minutes (20 minutes active; 60 minutes baking) • 12 servings

Recipe from Better Homes and Gardens New Cook Book, 10th edition.

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