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Sponge Cake Recipe

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This recipe for Sponge Cake, by , is from ET's 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!

Ellen Tharpe from Mom


1+1/4 cup flour
1/4 cup cornstarch
1+1/2 cup sugar, divided
1 tsp salt
8 eggs@ room temperature
1 tsp cream of tartar
1/4 cup cold water
1 tsp vanilla
1 TB lemon juice
1/2 tsp grated lemon rind

Preheat oven to 350

Sift flour, cornstarch, 3/4 cup sugar, & salt & set aside

Separate eggs - dropping whites into deep bowl & yolks into large bowl.

Beat whites with cream of tartar until thick but still soft. Add remaining sugar & continue to beat until stiff & glossy.

Beat yolks with water , vanilla, & lemon juice until golden, thick & creamy - about 5 minutes.
Add dry mix to yolks gradually, beating at medium speed until smooth & thick.

Fold in a quarter of egg whites to lighten then fold in the rest with lemon rind.

Line 2 - 8" round cake pans, 1 - 13 x 9 or 1 tube pan with wax paper.

Bake 18 - 20 minutes for layers, 10-12 minutes for rectangular pan or 30 -40 minutes for tube pan or when top pops back when lightly touched & is lightlybrowned.

Invert on to wire rack to cool completely.

Personal Notes:
Personal Notes:
Use your imagination for filling between layers. Possibilities include cream or lemon custard, sliced fruit, coconut & whipped cream, strawberries & cream or preserves.




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