Recipe For Cooking Sponge Cake
Toaster Oven Cakes :: Sponge Cakes
Sponge Cake\n 1 C. cake flour
1 C. sifted sugar, divided
1 1/2 tea. grated lemon rind
2 Tbsp. water
5 egg yolks
1 1/2 Tbsp. lemon juice
5 egg whites
1/4 tea. salt
1/2 tea. cream of tartar Sift flour once, measure, and sift four times. Add 1/2 C. sugar, lemon rind and water to egg yolks and beat with rotary egg beater until very thick and light. Add lemon juice gradually, beating constantly. Add flour all at once, then stir until just blended. Beat egg whites and salt with rotary egg beater or whisk. When foamy, add cream of tartar and beat until stiff enough to hold up in peaks, but not dry. Add remaining 1/2 C. sugar, about 2 Tbsp. at a time, beating well with beater or whisk. Fold in egg yolk mixture. Turn into unprepared 9-in. tube pan. Cut gently through batter with knife to remove air bubbles. Bake at 325 degrees F for 1 hr., or until done. Remove from oven and invert pan for 1 hr. or until cold.
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