Recipe

Easy Sponge Cake Recipe

	Midgelet / All my dishes 1 year, 3 months ago Don't peak while the cake is baking. Also let cool completely inverted. Garnish the cake if desired with powdered sugar and serve with some stewed or fresh fruit Prep:20m Cook:60m Servings:10	Midgelet
	spongecake eggs orange lemon sweet tender moist

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momo_55gra

Ingredients

6 eggs

1 cup sugar

grated rind of 1 lemon or orange

juice of 1/2 lemon or orange

1 cup flour, sifted 3 times

1 tsp baking powder

Directions

Separate the whites from the yolks, add a pinch of salt to the whites and place in the refrigerator while the remaining ingredients are being prepared.

Beat the yolks and the sugar until light; add the lemon rind and

juice, flour and baking powder.

Mix until a batter is formed.

Beat the egg whites until stiff and fold carefully into the batter.

Bake in a spring form or an ungreased pan at 325 F for 50 or 60 minutes.

Upon removing from oven,invert on a wire rack and allow to cool before removing from rack. ( I invert over an empy wine bottle )

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Comments

momo_55grandma 1 year, 3 months ago said:
Great recipe thanks high5

desertgal 1 year, 3 months ago said:
Love sponge cakes thas for the post!

bvannetter1955 1 year, 3 months ago said:
Looks simple and tasty. Sounds like a good old comfort food, too.

lemonhead 3 months, 3 weeks ago said:
This looks great.cant wait to have a go at making it!

supertenaz_delcodo 1 month, 1 week ago said:
Seems to be a lot of eggs on une cup of sugar.
How big are your cups?
Use gram units and not cups

midgelet 1 month, 1 week ago said:
Someone has already posted a conversion chart on group recipes so look that up!

Then try the recipe!

Its the eggs that cause lightness for the sponge cake and the sugar is plenty sweet too!

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