Lemon Sponge Cake is not complete without a recipe. So here it is…
2 cups all purpose flour, sifted
1 1/4 cup evaporated cane sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) butter, melted
7 eggs, separated
2 teaspoons lemon extract
Grated zest of 1 lemon
1/2 teaspoon cream of tartar
1/4 cup strawberry or raspberry fruit spread, (optional)
Preheat oven to 350°F. Grease two 9 inch round cake pans or one 10-inch tube pan and set aside.
In a mixing bowl, sift together the sifted flour, sugar, baking powder and salt. Add butter, egg yolks, 3/4 cup cold water, lemon extract and zest and beat with an electric mixer on medium speed until smooth, about 2 minutes; set aside.
In a separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold egg yolk mixture into egg whites until completely blended. Do not stir or beat the mixture. Pour batter into prepared pan and bake for 40 to 60, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes, then loosen sides gently and invert cake onto a rack to cool.
Top cooled cake with fruit spread, spreading it between the two layers if making a layer cake. Dust with powdered sugar and serve.
Per Serving: Serving size: , 280 calories (90 from fat), 10g total fat, 6g saturated fat, 145mg cholesterol, 280mg sodium, 40g carbohydrates, (0g dietary fiber, 23g sugar), 6g protein.