|
|
LEMON SPONGE
CAKE
 |
|
Ingredients:
1 cup flour
1 teaspoon baking powder
Yellow rind of a lemon
4 eggs, separated
1 cup granulated sugar
1 tablespoon lemon juice
Directions:
- Into one
level cup of flour
put a level teaspoon of baking powder and sift it.
- Grate off the yellow
rind of a lemon.
- Separate the whites from the yolks of four eggs.
- Mix granulated sugar with egg yolks and beat it to a cream;
then add the grated rind and a tablespoon of the juice of the lemon.
Stir
together until thick and creamy.
- Beat the whites to a stiff froth;
set aside.
- Quickly and lightly mix without beating a third of the flour with
the yolks; then a third of the whites; then more flour and whites until
all are used. The mode of mixing must be very light, rather cutting
down
through the cake batter than to beating it; beating the eggs makes them
light, but beating the batter makes the cake tough.
- Bake immediately
until
a straw or toothpick run into it can be withdrawn clean.
NOTE: This recipe is especially
nice
for light and porous cakes. Decorate with your favorite icing for more festive cake. Great for birthday cakes.
|
|
|
|
|
|
