A sponge cake is a cake which is made with flour, sugar and eggs, but no shortening. As a result, the cake is distinctly light and fluffy when it's prepared well. Sponge cakes are also very porous, marked with distinctive holes which make them look rather a lot like sponges. In addition to being served on its own, basic sponge cake is used as the base for many desserts. Basic sponge cake is a very sturdy and durable cake. The absorbency of sponge cake makes it ideal for desserts which call for cake soaked in syrup or alcohol, since the cake will soak up the flavor without falling apart.
1 cup Basic sugar
1 Tablespoon Lemon juice
1/2 tsp Grated lemon rind
1 cup Flour
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 x 15 x 1-inch jelly roll pan
Separate the whites and yolks of the eggs. Beat the yolks
until thick and lemon colored, add the sugar gradually, then add the
lemon juice and rind.
Cut and fold in, the sifted flour and the stiffly beaten egg whites.
Bake sponge cake in an ungreased pan, in a very moderate oven.
Bake until the basic cake is puffed, has lost its shine, and springs back when gently pressed.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!