vivi: (Default)
Liv ([personal profile] vivi) wrote2017-06-02 03:58 pm

Lemon Sponge Cake

6 eggs, separated
1 cup sugar*
1 cup flour**
2 tsp. lemon extract (or extract of choice)
1 lemon, zested

1) Bowl #1: 6 egg whites whipped to peaks. Add 1/2 cup sugar and whip until incorporated.
2) Bowl #2: 6 egg yolks whipped until creamy and pale yellow. Add 1/2 cup sugar, extract, and lemon zest and whip until incorporated.
3) Combine the two bowls.
4) Sift in 1 cup flour and fold together gently.
5) Pour into pan lined with parchment paper.
6) Bake at 350F for 30 minutes.

Usually served with homemade whipped cream and fruit.

*Normal sugar is fine, can use superfine for easier dissolving. Can make superfine sugar by putting table sugar in a blender or chopper.
**Normal flour is fine, cake flour is sometimes used. My mom said she doesn't see a big difference but if you happen to have cake flour, go for it.
***My mom used an 8" x 12" springform tart pan, but some people use cake pans.

Post a comment in response:

Identity URL: 
Account name:
If you don't have an account you can create one now.
HTML doesn't work in the subject.


Links will be displayed as unclickable URLs to help prevent spam.