Thursday, January 12, 2012

Lemon Sponge Cake

My dearly beloved simply adores sponge cake, especially lemon sponge cake. I decided last night to make it "lower" cholesterol (that's not "no" cholesterol, just a little healthier). So here's the new recipe I came up with. It was all gone by noon, so I'm thinking it was a pretty big success!

Lower Cholesterol Version

4 egg whites
1 tsp cream of tartar
1/2 cup sugar
1/2 tsp lemon extract
2 egg yolks
1/2 cup sugar
1/2 tsp salt
1-1/4 cups flour
1 tsp baking powder
1/4 cup lemon juice
1 tbsp water
minced rind from one orange

Combine the egg whites and cream of tartar , and beat until foamy; add the lemon extract and 1/2 cup sugar, and beat until very stiff. Set aside. Beat the egg yolks until light colored and fluffy, add the remaining sugar, salt and water, and beat for about 30 seconds. Stir together the flour and baking powder; add them to the egg yolk mixture along with the lemon juice, and beat until well combined. Beat in half of the egg whites and orange rind, and then fold in the remaining egg whites. Bake in a well greased Bundt pan at 325F for 35 to 40 minutes, until the cake tests done. Cool about 10 minutes, then turn out of the pan. Sprinkle with powdered sugar when the cake is cool.

It's not a very big cake, but it packs a lot of flavor. Best of all, no one noticed that I'd cut the egg yolk content down!


The Blonde Duck said...


Pam said...

I love any dessert with lemon. I've never made sponge cake before - this may have to be my first one!

Linda said...

I love a cake that leaves me with a couple of egg yolks to thicken a pie with;) Usually it's the other way around.

Pam said...

I love sponge cake too!! Hubby is not crazy about them, so I never make it :(

SissySees said...

The Knight doesn't care for lemon. I love it though...

STELLA and RORY from Down Under said...

Sounds great to me. Will give it a go. Thanks again for all your recipes. No worries, and love, Carol (and Stella and Rory)

Mickle in NZ said...

Ooo - cutting down on the number of eggs yolks would have made it lighter and "spongier". No wonder you dearly beloved enjoyed it, I would too!

Food, Fun and Life in the Charente said...

Looks good to me. It is amazing how you can change a recipe and nobody notices! Diane

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Katherine Aucoin said...

I haven't made a sponge cake before, but now I'm curious and would like to try this!

Claire S. said...

hmm I've got to find a few new sweet recipes. Brother (staying with us for the forseeable future) is trying to lose some weight but has a sweet tooth. I'm keeping an eye on hubby's sweet tooth since he doesn't LOL

This lemon cake sound like a possibility.

lostpastremembered said...

I thought of you yesterday (I always do when I see big guys, don't know why...) when I saw a st bernard husky mix that was ENORMOUS!!! Almost as big as an English mastiff with white eyes but a mastiff/bernard face and bernard coloring. Sooo handsome, I wanted to run away with him but the owner was lovely so I just swooned.
This cake looks darn good. I haven't made sponge cake in ever so long. You have one lucky hubby!