Recipe

Victorian Sponge Cake Recipe

Add Step-by-Step Photos	Cakelady / All my dishes 1 year, 12 months ago This is a springy, spongy, moist, yellow cake. I don't remember where I got the recipe, but it is a wonderful cake. You can frost it or dust it with powdered sugar. This one would also be good for strawberry shortcake. Prep:30m Cook:30m Servings:10	Cakelady
	light spongy moist cake lemony

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Ingredients

1 C white sugar

1 C unsalted butter (room temp)

4 eggs

2 T warm milk

1 tsp vanilla extract

2 C white cake flour

2 tsp baking powder

1/4 tsp salt

Zest from 1/2 lemon, coarsely grated

Directions

Preheat oven to 350 degrees

Grease an eight inch cake pan with shortening and flour it, tapping out excess flour. Make sure entire pan is greased and covered with flour very well.

In a food processor, blend lemon zest and sugar, until it is fine.

Add the sugar and lemon zest to softened butter in mixing bowl and beat until fluffy, for about 3 minutes, on medium speed.

In a small bowl, sepearte from sugar mixture, slightly beat eggs, milk, and vanilla together.

In another seperate bowl, wisk together flour, baking powder, and salt. .

Add the 1/2 of the egg mixture to the sugar in the mixing bowl, while mixing on low speed.

After you have added 1/2 of the egg mixture, add 1/2 of the flour mixture, on low speed, add the egg mixture and the flour mixture again, alternating the two, until all is incorporated together.

Beat on medium speed until the mixture is smooth and shiny.

The longer you beat it, the more air will be incorporated into the batter.

Pour batter in greased and floured cake pan and bake at 350 for 25 to 30 minutes, until it is golden brown on top and spongy in the middle and a toothpick comes out clean from the center of the cake.

Let it sit for 10 minutes in the pan before releasing it on a cooling rack.

Cool completely before icing.

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