Lemon Sponge Cake II Recipe - Allrecipes.com
Lemon Sponge Cake II Recipe
  • READY IN hrs

Lemon Sponge Cake II

Recipe by  

"A natural, very good, flavorful lemon sponge cake."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch tube pan Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 10 inch tube pan.
  2. In a large mixing bowl, combine the egg whites and salt. Whip with an electric mixer until soft peaks form. Continue mixing while gradually adding the 1/4 cup of brown sugar and fructose. Whip to stiff peaks, but not blocky.
  3. In a medium bowl, combine the egg yolks, brown sugar and fructose. whip with an electric mixer until stiff and pale. Gradually mix in the lemon juice. Remove from mixer and fold sifter flour in by hand with a rubber spatula. Fold 1/3 of the egg whites into the yolk mixture until well blended, then fold the yolk mixture into the remaining egg whites. Pour batter evenly into the prepared pan.
  4. Bake for 30 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
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Reviews More Reviews

Jun 11, 2009

ummmm, too mouth watering, i ate the whole thing like really fast... best cake tried!!

 
Jul 28, 2010

This recipe didn't work out for me.

 

4 Ratings

May 06, 2013

Tried this recipe with minor variations* and it turned out GREAT! We, too, couldn't help eating almost the whole thing in one sitting! Perfect texture, rise, sponginess, etc. *I used grapefruit (from a tree outside) and needed to increase the amount of juice for flavor and bumped up the flour to compensate... next time will probably leave it the same for even moister and spongier texture.

 

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Nutrition

  • Calories
  • 105 kcal
  • 5%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 1.3 g
  • 2%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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