American Sponge Cake Recipe

How to make it

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• Preheat oven to 350 degrees F and place rack in center of oven. Have ready an ungreased two-piece 10 tube pan.
• Separate the cold eggs, placing the yokes in one bowl and the whites in another bowl. Cover the bowls with plastic wrap and bring the eggs to room temperature (about 30 minutes).
• Meanwhile sift or whisk the sifted flour with the baking powder and salt. Set aside.
• Place the egg yokes and 2/3 cups of the sugar in the bowl of your electric mixer fitted with the paddle attachment (or use a hand mixer). Beat on high speed until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). Then beat in the vanilla extract, water and lemon or orange zest. Set aside while you beat the egg whites.
• In a clean bowl, with the whisk attachment, whip the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 1/3 cup of sugar and continue beating until the egg whites are shiny and just form stiff peaks.
• Next, sift the flour mixture over the beaten egg yokes ( about 1/3 of the flour mixture at a time) and gently but quickly fold (with a wire whisk or rubber spatula) the flour into the egg yoke batter. Then gently fold a little of the beaten egg whites into the batter to lighten it, then add the rest of the whites, folding until just incorporated. (Do not over mix the batter or it will deflate). Pour the batter into the tube pan, smoothing the top.
• Bake in preheated oven for 28 to 35 minutes (I baked for 30 minutes) until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately invert the pan (turn upside down) and suspend it by placing the inner tube on the top of a flat glass or bowl. (I used a pie plate turned upside down). Allow the cake to cool completely before unmolding (about 1 hour). Run a flat metal spatula or sharp knife around the inside of the pan and then remove the center core of the psn. Run the spatula along the bottom and center core of the pan. Invert the cake onto a greased (I used a little cooking spray) wire rack. The cake can be served plain with a dusting of powdered sugar or with fresh fruit and whipped cream, or my personal favorite Lemon Sauce. This cake can be covered and stored for a few days, or it can be frozen.