Lemon Sponge Cake

Lemon Sponge Cake
Print Recipe
Light, tangy, and delightful, lemon sponge cake is the perfect breath of spring, no matter when you serve it. It’s a delight after dinner or packed with your lunch, and it can also be dressed up for special occasions with a fruit sauce, compote, or a simple dollop of whipped cream.
Lemon Sponge Cake
Print Recipe
Light, tangy, and delightful, lemon sponge cake is the perfect breath of spring, no matter when you serve it. It’s a delight after dinner or packed with your lunch, and it can also be dressed up for special occasions with a fruit sauce, compote, or a simple dollop of whipped cream.
Ingredients
Servings:
Instructions
  1. Preheat oven to 325 degrees F and get a 9-inch angel food pan (or “tube” pan) ready.
  2. Separate the eggs into two bowls. You’ll need a larger one for the yolks.
  3. Beat the yolks with a whisk until they thicken and become the color of lemons.
  4. Beat in the sugar little by little until it is thoroughly mixed.
  5. Add the lemon juice and lemon zest and beat well.
  6. Next, add the flour little by little, beating well after each addition.
  7. In the second bowl, beat the eggs whites until they are white and frothy.
  8. Add cream of tartar and salt.
  9. Continue beating the egg whites until stiff peaks form, but they are not dry.
  10. Fold the whites into the egg yolk mixture.
  11. Pour the batter into the ungreased pan.
  12. Bake for 1 hour or so. The cake should spring back if you touch the surface.
  13. Once the cake has cooled, run a knife along the outer edge, and invert onto a cake plate.
Recipe Notes

NB – You can make this cake Kosher for Passover or other Jewish holiday by substituting matzo cake meal for the cake flour.

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