Hungarian Sponge Cake (Piskota Torta) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is a traditional Hungarian recipe that I have learned to make from my Hungarian fiance who misses this from home. Until meeting him I don't think I truly understood what great desserts should be. Ingredients:
8 eggs, at room temperature separated |
1/2 cup sugar |
1/2 cup sifted cake flour |
1 tablespoon lemon juice (i like the vanilla) or 1 tablespoon good vanilla extract (i like the vanilla) |
1 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 325F.
2. Beat egg yolks until light yellow medium mixing bowl.
3. Add sugar, lemon juice (or vanilla), and mix until thick.
4. Add baking powder and flour gradually and mix well.
5. In a clean bowl beat egg whites and salt until very stiff.
6. Carefully fold egg whites into the yolk mixture.
7. Grease and flour two 9 cake pans and pour batter evenly into them.
8. Bake for one hour, remove from pans, and cool on cooling racks.
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