"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Old Fashioned Sponge Cake Recipe

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This recipe for Old Fashioned Sponge Cake, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minneapolis Star and Tribune
Added: Sunday, May 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs, separated
2/3 c. cold water
1 c. sugar
1 1/2 c. cake flour
1/4 tsp. salt
1 tsp. lemon extract
1 tsp. cream of tartar

Directions:
Directions:
Preheat the oven to 325. In a large bowl combine the egg yolks and water. Beat with an electric mixer at high speed 5 min. until the mixture is very fluffy and pale yellow. Gradually add the sugar and beat 4 min. longer at high speed, again, until mixture is very light and fluffy.
Sift flour and salt together into a medium sized bowl. Add to yolk mixture with the mixer at low speed. Blend in lemon extract.
In another bowl, with clean beaters, beat egg whites until frothy. Add cream of tartar; beat until whites are stiff but not dry. Using a spatula, gently fold whites into the yolk mixture. Turn batter into an ungreased 10 in. tube pan or three 8 or 9 in. round cake pans. Bake 60 - 65 min. for a tube pan, or 25 - 30 min. for layer pans or until golden and top springs back when lightly touched.
Immediately invert tube pan over a funnel or bottle; let hang until completely cool. Cool layer cakes in pans or racks. Remove cooled cakes from pans. Makes 1 (10 in.) tube type cake or 3 layers.

 

 

 

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