TRUE SPONGE CAKE
First published in 1901 in The Boston Cooking School Cookbook. It is a traditional sponge to fill with a light mousse or filling of choice.
Provided by Gingerbee
Categories Dessert
Time 45m
Yield 1 9inch tube pan
Number Of Ingredients 7
Steps:
- Measure all ingredients.
- Sift sugar through fine sifter one to four times before measuring.
- Sift flour once before measuring.
- Separate yolks and whites of eggs.
- They will beat easily if at room temperature.
- Beat egg whites until stiff but not dry and beat in gradually 1 tablespoon sugar for each egg white (out of sugar called for in recipe) and set aside.
- It is unnecessary to wash beater before beating yolks.
- Add liquid to egg yolks and beat until lemon-colored and so thick that beater turns with difficulty.
- Add lemon rind.
- Beat in remaining sugar.
- Combine yolks and whites and fold together with spoon until mixture is even.
- Mix and sift remaining dry ingredients and cut and fold into egg mixture.
- Do not beat after adding flour, to avoid breaking air bubbles.
- Pour into un buttered tube pan (9-inch), two 9-inch layer pans, or 12 to 18 muffin tins.
- Cut through mixture several times to break large air bubbles.
- Bake 1 hour or more in moderately slow oven (3250 F.), if in angel-cake or other deep pan.
- Bake 25 to 30 minutes in moderate oven (350F.) if in layer-cake pans or individual tins.
- Invert on wire cooler and let stand until cold.
- Loosen with spatula or knife.
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Ntsikelelo Tshibilika
[email protected]This sponge cake is a must-try for any baker. It's easy to make and absolutely delicious.
Nasir Shabbir786 Official
[email protected]This recipe is a game-changer. I can't wait to try it with different flavorings and fillings.
Muhammad Suleman Khan
[email protected]I've never had a sponge cake as good as this one. It's truly a masterpiece.
Abby Diaz
[email protected]This sponge cake is the perfect balance of sweetness and lightness. It's not too heavy or too sugary.
Ashley Downard
[email protected]I've made this sponge cake for birthdays, anniversaries, and even just because. It's always a hit.
12ktt 0
[email protected]This sponge cake is the perfect canvas for all kinds of decorations. I've used it for everything from simple sprinkles to elaborate fondant designs.
Niraj Mehta
[email protected]I love that this recipe doesn't require any special equipment. I can make it in my regular kitchen.
Clutchyfinger
[email protected]This is my go-to recipe for sponge cake. It's always a crowd-pleaser.
Anns Ali
[email protected]This sponge cake is so versatile. I've used it for all kinds of desserts, from trifles to shortcakes.
Amrit Rai
[email protected]I was skeptical about making a sponge cake from scratch, but this recipe made it easy. The cake turned out amazing!
Swajon Mahmud
[email protected]This cake was a hit at my party. Everyone loved it.
Deadly
[email protected]I've tried many sponge cake recipes and this one is by far the best.
Malik Haseeb
[email protected]This recipe is a keeper! The cake was so light and fluffy. I'll definitely be making it again.
Davida H Tucker
[email protected]This was the best sponge cake I've ever had. I highly recommend it.
NASASIRA BENSON
[email protected]I've made this sponge cake several times and it always comes out great. It's a perfect base for all kinds of desserts.
Tanya Milland
[email protected]This recipe is easy to follow and the cake was delicious. I added some fresh berries on top and it was a real treat.
Jamshed Lashari
[email protected]My first time making sponge cake and it turned out perfect! So fluffy and light. My kids loved it!