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Glorious Sponge Cake

SUBMITTED BY: Erica      PHOTO BY: April

"This is an old fashioned sponge cake with a lemon flavor."
SERVINGS & SCALING
Original recipe yield: 1 - 9 inch tube cake
    
About  scaling  and  conversions

INGREDIENTS

  • 6 eggs
  • 1 cup white sugar
  • 1/4 cup water
  • 1 teaspoon lemon extract
  • 1 teaspoon lemon zest
  • 1 cup cake flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt

DIRECTIONS

  1. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
  2. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
  3. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2004 by JEDELKIND
Excellent recipe, finished product has perfect texture and tastes great. I found that this recipe is not very forgiving and recommend that it be carefully followed. Although, lemon flavoring might be too strong. I prefer it with two tablespoons lemon juice.

9 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2007 by HEART2HAND
This recipe is great! Good flavor and taste with 1 T extra lemon juice. I TRIED to substitute Splenda Baking Sugar for the regular sugar and it did not really work. Totally my fault! Not an error with the Recipe. Thanks for submitting the recipie!

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2007 by Jenn Jones
Great recipe! This recipe was easy to follow and turned out great. I would definitely say using a handmixer (on the highest level) to get the whites to a stiff texture is a must! I kept the lemon extract and did not use a substitute and the cake came out perfect. In fact, to get a heavier lemon flavor, you could even use a tiny bit more. As it was, the cake turned out the perfect consistency, light, flavorful, and visually appealing. I'd use this recipe for a shortcake instead of an angel food cake any day. I also doubled this recipe because I was using a 9x13 rectangle pan. However, it was a little more than I needed so I made a spill-over loaf.

5 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 14

Amount Per Serving

Calories: 125

  • Total Fat: 2.2g
  • Cholesterol: 91mg
  • Sodium: 69mg
  • Total Carbs: 22.6g
  •     Dietary Fiber: 0.2g
  • Protein: 3.5g

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