Lemon Sponge Cake

Name: Lemon Sponge Cake
Ingredients: 3/4 cup (175 ml) egg whites (6 med. or 7 sm.); 1 tsp (5 ml). cream of tartar; 1 cup (225 ml) sugar; 1/2 cup (125 ml) egg yolks (6); 1/4 cup (60 ml) water; 1 tsp (5 ml). vanilla; 1 tsp (5 ml). lemon; 1-1/4 cups (300 ml) flour; 1/2 tsp (2 ml). salt; 1/2 tsp (2 ml). baking powder

10 ingredients

13 steps

Ingredients

3/4 cup (175 ml) egg whites (6 med. or 7 sm.)
1 tsp (5 ml). cream of tartar
1 cup (225 ml) sugar
1/2 cup (125 ml) egg yolks (6)
1/4 cup (60 ml) water
1 tsp (5 ml). vanilla
1 tsp (5 ml). lemon
1-1/4 cups (300 ml) flour
1/2 tsp (2 ml). salt
1/2 tsp (2 ml). baking powder

Directions

1

Preheat oven to 350 degrees (175 C.).
2

Combine egg whites and cream of tartar in large bowl.
3

Beat at high speed until small mounds start to form.
4

Add sugar 1/2 cup (125 ml) at a time.
5

Beat until very stiff--Do not underbeat.
6

Combine egg yolks, water and flavorings; blend.
7

Add dry ingredients.
8

Beat until thick and lemon colored, 1 minute.
9

Fold into beaten egg whites.
10

Cut through batter with knife to remove air bubbles.
11

Use ungreased tube pan.
12

Bake for 50-55 minutes.
13

ENJOY~~

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