If you want a golden rule that will fit everything, this is it: Have nothing in your houses that you do not know to be useful or believe to be beautiful.William Morris.

Tuesday, July 31, 2012

Egg Recipe # 25 Sponge Cake

Sponge Cake

 Original Recipe Yield 1 - 9 inch tube cake


6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract-I omitted this and the zest and replaced it with 1 1/2 tsp vanilla
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt


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.
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.
Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

Till next time


  1. Oh thanks, I'm doing that tonite!!!

  2. I made it, really nice and not too sweet. Would be great with some fresh berries on top...

  3. Hi Kathleen,
    Your Sponge Cake looks so fresh. :)
    I don’t mind drink this every day. LOL.
    Thank you for sharing. :)
    If you submit your Sponge Cake pics on our food photography site http://www.foodporn.net, we'll surely be glad to feature on the home page.


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