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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Six-Egg Sponge Cake Recipe

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This recipe for Six-Egg Sponge Cake is from THE WESTCOTT FAMILY 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:  
6 egg whites
6 egg yokes
1 1/2 c. sifted cake flour
1/2 tsp. salt
1 tsp. baking powder
1 1/2 c. sugar
1/2 tsp. cream of tartar
1/3 c. cold water
1 tsp. lemon extract
1 tsp. vanilla
Directions:
Directions:
1. Separate eggs, let stand at room temperature for 1 hour.
2. Sift cake flour, salt, baking powder and 1 cup sugar together.
3. Combine in large mixing bowl egg whites and cream of tartar. Whip for 2 minutes on high speed or until egg whites hold soft peak.
4.Gradually whip in 1/2 cup sugar on high speed for 2 minutes.
5. Combine in small mixing bowl egg yolks, water, lemon and vanilla extract. Add dry ingredients. Blend on low speed for 1 minute.
6. Pour egg yolk mixture over egg whites. Fold on low speed for 1/2 minute.
7. Pour batter into ungreased 10x4 inch tube pan.
8. Bake at 375º F for 35 minutes or until cake tester inserted in center comes out clean.
Personal Notes:
Personal Notes:
Mom LOVES sponge cake! As I was going through her recipes I found about eight recipes for sponge cake. They had similarities but this one was easy to read.

 

 

 

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