True Sponge Cake

10 ingredients
1 steps

Ingredients

  • 5 egg whites
  • 1 tsp. cream of tartar
  • 1 c. fruit sugar
  • 5 egg yolks
  • 5 Tbsp. cold water
  • 1 c. fruit sugar
  • 7/8 c. presifted, all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. lemon extract

Directions

  1. 1
    Preheat oven to 325°. Use a 9-inch tube pan and make sure it is free of any grease. Beat egg whites until frothy; sprinkle with cream of tartar; continue beating until just stiff, but not dry. Gradually beat in 1/4 cup fruit sugar and set aside. Beat egg yolks until thick; gradually beat in cold water; then beat in 3/4 cup fruit sugar. Blend or sift together flour and salt. Sift or sprinkle the dry ingredients over the egg yolk mixture, a little at a time, combining lightly after each addition. Fold in vanilla and lemon extract. Carefully fold in the meringue. Turn into pan. Cut through batter with a knife to eliminate air bubbles. Bake in preheated 325° oven for 60 to 75 minutes. As soon as the cake is baked, invert it and allow to hang suspended until cold. To remove from pan, loosen with a knife and shake carefully from the pan.

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