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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fast, large, easy sponge cake. I use this for Strawberry Shortcake or with fresh peaches and cream. Ingredients:
6 large eggs, separated at room temperature |
1/4 teaspoon cream of tartar |
1 cup granulated sugar |
1/4 teaspoon salt |
1 tablespoon fresh lemon juice |
1 tablespoon lemon, zest, fresh grated |
1 cup cake flour, sifted |
Directions:
1. Preheat oven 325 degrees Fahrenheit.
2. In a large mixer bowl, beat the egg whites until foamy.
3. Add the cream of tartar and continue beating until stiff peaks form.
4. Set aside.
5. In other mixer bowl beat egg yolks on high speed for one minute.
6. Add the sugar, salt, lemon juice, and zest.
7. Beat on high speed for 5 minutes.
8. By hand, with a spatula, fold the flour quickly into the yolk mixture.
9. Add about 1/3 of the beaten egg whites into the mixture and fold in also.
10. Add the remaining whites in two additions, folding and combining well but not deflating the air beaten into the whites. Little patches of white still show, that's okay.
11. Place in an UNGREASED angel food TUBE pan.
12. Bake for 40 minutes; top will be a nice golden brown.
13. Remove from oven to a rack to cool for one hour undisturbed.
14. Loosen around edges and bottom with sharp knife.
15. Tip cake out of pan onto rack and cool completely before serving or storing.
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