LEMON SPONGE CAKE Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 10 eggs - separate
2 lemon rinds
1 c sugar
pinch of salt
1 tsp cream of tartar
1 c Swansdown cake flour (sift then measure, sift 3 times)
ICING:
Juice and rind of 3 lemons
3/4 box of confectioners' sugar
|
|
Directions: |
Directions:In large mixing bowl:
1. Beat egg whites stiff (salt)
2. Gradually add sugar and cream of tartar beating all the time.
3. Beat until mixture stands in peaks.
4. Beat egg yolks with lemon rind until thick.
5. Add yellow mixture to white.
6. Gently fold in sifted flour
7. Bake in large angel form for one hour at 325º.
8. Remove from oven. Invert pan on cake rack for 1 to 1-1/4hours.
ICING:
Mix juice and rind of lemons thoroughly and ice cake until all is absorbed.
(prepare icing before you remove the cake from pan) |
|
Personal
Notes: |
Personal
Notes: Dear Mrs. Perry,
I found by greasing a plan silver knife I was able to remove the cake from the pan without any trouble.
When your batter is in the pan cut through the mixture with a knife so that any air bubbles will be broken.
DO NOT use a greased pan. These directions seem complicated. However, the cake is an easy one too.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for LEMON SPONGE CAKE is from