Wednesday, June 25, 2008

Lemon Sponge Cake

Heard around midnight last night: "There's a problem with this cake."
"Yes, dear, what's that?"
"It's too small."

My dearly beloved loves sponge cake. And he loves lemon. So this was a perfect fit for him. The kids liked it, but of the half that remained when they went to bed, almost nothing remained at midnight. Thus, the cake was too small.


6 egg whites
1/2 cup sugar
1/2 tsp lemon extract

6 egg yolks
1 cup sugar
6 tbsp lemon juice
2 tsp lemon peel

1-3/4 cups flour
1/2 tsp salt
1-1/2 tsp baking powder

Beat the egg whites until foamy; add 1/2 cup sugar and lemon extract and beat until stiff. Set aside.

Beat together egg yolks and 1 cup sugar until thickened and lighter in color. Add lemon juice and peel. Beat until combined.

Sift together dry ingredients. Beat into egg yolk mixture. Fold in egg whites. Smooth into greased tube or bundt pan, and bake at 350 for 35 to 40 minutes. Let cool in the pan for a few minutes, then invert on a serving plate and let cool thoroughly (the cake will fall out when it's ready). Top with sifted confectioner's sugar and serve. 12 to 16 slices, depending upon the size of each slice.

1 comment:

Paula said...

My littlest saw this and grabbed the monitor! Lemon Sponge Cake adorned simply with powdered sugar is one of her most favorite things in life. Truth be told, I prefer this over an iced cake any day. I'll need to figure out a gluten free version for her. Your hubby is right, there's never enough of this type of cake.