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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sponge Cake Recipe

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This recipe for Sponge Cake is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Zest of 1 lemon
Juice of 1 lemon
1/2 tsp. vanilla
8 Tbsp. sugar
8 Tbsp. flour
8 eggs, separated and room temperature
Directions:
Directions:
1) Preheat oven to 340º F.
2) Line bottom of Bundt pan with parchment paper.
3) Beat egg yolks, sugar, and vanilla. Next, add lemon juice and zest.
Slowly beat in flour. Set aside mixture
4) Rinse beaters and dry. Beat egg whites until stiff.
5) Take 1/4 of egg whites and fold it into the flour mixture.
6) Fold remaining egg whites into flour mixture.
7) Bake at 340º until top is brown (approx. 40 minutes).
8) Before turning oven off, VERY GENTLY remove cake and invert on cooking rack. The cake should be inverted until fully cooled, for at least 1 hour.
9) Using plastic knife gently remove cake from pan and keep inverted.
Remove parchment paper. Eat! Enjoy with chocolate syrup!
Personal Notes:
Personal Notes:
Spongecake, Spongecake, Baker's man,
"A delicious sponge cake with chocolate syrup please!"
Spongecake, spongecake, so good
with chocolate syrup and delicious food!

Soft, sweet yummy, delectable, delicious (good with chocolate syrup).

 

 

 

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