Sponge Cake

Recipe Ingredients

6		Egg yolks
1 1/4 cups	247g / 8.7oz	Sugar
2 teaspoons	10ml	Lemon juice
1 teaspoon	5ml	Grated lemon rind
6		Egg whites
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	93g / 3.3oz	Cake flour - sifted

Recipe Instructions

Beat the egg yolks; gradually add the sugar, beating until thick and light in color. Stir in the lemon juice and rind.

Beat the egg whites and salt until stiff but not dry. Pile on top of the egg-yolk mixture. Sift the flour over the egg whites and fold in carefully. Turn into a 10-inch tube pan.

Bake in a 325 degree 50 minutes or until browned and free from sides of pan. Invert and let cool.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.