Sunshine Sponge Cake

Name: Sunshine Sponge Cake
Ingredients: 9 eggs, separated; 1/4 cup water; 1 tablespoon minced fresh lemon verbena leaves; 1 teaspoon vanilla extract; 1-1/2 cups sugar, divided; 1-1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 4-1/2 cups confectioners' sugar; 1/3 cup butter, softened; 1/4 cup lemon juice; 1 teaspoon vanilla extract; 1/4 teaspoon lemon extract; Daisies and additional lemon verbena leaves, optional

15 ingredients

3 steps

Ingredients

9 eggs, separated
1/4 cup water
1 tablespoon minced fresh lemon verbena leaves
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
4-1/2 cups confectioners' sugar
1/3 cup butter, softened
1/4 cup lemon juice
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
Daisies and additional lemon verbena leaves, optional

Directions

1

Preheat oven to 350°. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside.
2

In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate.
3

In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired.