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Basic Sponge Cake Recipe
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.
| 6 Eggs 1 cup Basic sugar 1 Tablespoon Lemon juice 1/2 tsp Grated lemon rind 1 cup Flour |
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Oven Temp ~ 325° Baking Time ~ 15 minutes Pan Type ~ 10 x 15 x 1-inch jelly roll pan |
Preheat the oven.
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.
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