Glorious Sponge Cake Recipe Reviews - Allrecipes.com (Pg. 11)
Reviewed: Jul. 25, 2006
I love this recipe. The only change I made was to use lemon juice instead of lemon extract and I cooked it for about 45 minutes. I drizzeled the cake with a simple lemon icing and served it with vanilla ice cream (although I don't think the ice cream was necessary). The flavor and the texture are nice and light and are perfect for a summer dessert.
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Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Photo by LatinaCook
Reviewed: Jul. 9, 2006
Very light, fluffy and lemony. I juiced a lemon instead of using extract.
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Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico
Reviewed: Jun. 22, 2006
I have made this recipe 17 times in the past week and it is so very wonderful. I love it. Thank you, Evelyn
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Photo by Mrs. Evelyn Paradies

Cooking Level: Professional

Living In: East Moline, Illinois, USA

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Reviewed: Jun. 11, 2006
Excellent. My great aunt used to make a similar cake, but I never had the opportunity to ask her for the recipe. I used all purpose flour with 1 tbsp of baking soda, 2 capfuls of lemon juice and a 1/2 tsp of vanilla. Baked at 375 for 45 min. It was a little hard to remove from the pan, but eventually relented. The crust was thick and chewy and the center moist. Great! I made sure to let the cake rest for 30 min after removing it from the oven.
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Cooking Level: Intermediate

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Reviewed: Nov. 13, 2004
This is a great recipe! A friend asked for "something lemony" for his birthday, so I used this recipe and made it into a roulade (jelly roll), and then used Carol's "Lemon Filling" inside it. Everyone said I'd outdone myself. I'm sure it's great as a tube cake, too, and will try that over the holidays.
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Reviewed: Aug. 27, 2004
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.
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