"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Lemon Sponge Cake (Birthday cake) Recipe

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This recipe for Lemon Sponge Cake (Birthday cake), by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Sobania
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 egg yolks
1/4 c. water
1 tsp. finely shredded lemon peel
1 tbsp. lemon juice
1 tsp. vanilla
3/4 c. sugar
3/4 tsp. salt
1 1/2 c. all-purpose flour
8 egg whites
1 tsp. cream of tarter
3/4 c. sugar

Directions:
Directions:
In small mixer bowl beat egg yolks at high speed about 6 minutes or till thick and lemon colored. Combine water, lemon peel, lemon juice, and vanilla. Pour mixture into egg yolks. Beat at low speed till blended. Turn mixer to medium speed; beat till thick. Gradually add 3/4 c. sugar and the salt, beating till sugar dissolved. Sprinkle about 1/4 of the flour over yolk mixture. Gently fold in flour just till blended. Repeat with remaining flour 1/4 at a time. Wash beaters thoroughly. In large mixer bowl beat egg whites with cream of tartar at medium speed abut 1 minute or till soft peaks form (tips curl over). Gradually add 3/4 c. sugar; continue beating till stiff peaks form (tips stand straight). Stir about 1 c. of the beaten egg whites into yolks. Thoroughly fold yolk mixture into remaining whites. Turn into ungreased 10 - inch tube pan. Bake in 325 oven 60 - 65 minutes or till cake tests done. Invert cake in pan; cool. Using a knife, loosen care from pan; remove.

Personal Notes:
Personal Notes:
This is the birthday cake that Rita makes for everyone. Her granddaughter Megan got Grand-champion at the Benton County fair when she was 12 with this recipe.

 

 

 

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