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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Lemon Sponge Cake Recipe

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This recipe for Lemon Sponge Cake is from The Taradash Family Cookbook Project, 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:  
6 eggs, separated
3/4 c sugar +1/3c. for whites
2 T lemon juice
1 T lemon zest
1/2 tsp. lemon extract
water
1/14 c. flour
3/4 tsp. creme of tarter
1 tsp. baking powder
1/2 tsp. salt
Directions:
Directions:
Preheat oven to 350º. While cold separate eggs and whites into 2 very clean dry bowls. Set aside until room temp. at lease 1/2 hour. Sift together 1/4 c. sugar, salt, baking powder. Put lemon juice, extract and enough water in a cup to measure 1/4 cup. Beat yolks until light. Add 1/2 c. sugar and continue to beat until light and fluffy, At least 3 min. Add the sifted flour mixture alternately with the juice, water mixture . Beat until light. In a separate bowl, beat the egg whites until foamy. Add the cream of tarter and beat well until it has good volume. Add the 1/3 c. sugar slowly as it beats until firm peaks form and is shiny. Add to the yolk mixture by folding in a little at a time. Do not deflate the mixture, be gently using the fold and cut through the batter until just mixed. Pour into an ungreased 10" tube pan with a false bottom. Bake approximately 40 min until it tests dry in the center. Remove from oven and immediately turn upside down on a bottle to cool. When cool loosen sides and center. The cake should come out easily. Dust with powdered sugar before serving.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
45 min + 30 min holding time for eggs
Personal Notes:
Personal Notes:
serve with cut strawberries, glazed with sugar.

 

 

 

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