SPONGE CAKE

INGREDIENTS:

1 cup sifted Cake Flour

¼ tsp. Salt

1 ½ Tbsps. Lemon Juice

5 Eggs, separated

1 cup Sugar                                        

DIRECTIONS:

1. Sift the Flour and Salt together 4 times; set aside.
2. Slightly beat the Egg Yolks, then add the Lemon Juice; beat in an electric mixer until the Yolks become very thick.
3. Beat the Egg Whites (with a clean wire beater) until soft peaks form; gradually add the Sugar while still beating.
4. Continue beating the Egg Whites until they are stiff but not dry.
5. Fold the Yolks into the Whites.
6. Sift one fourth of the Flour at a time over the Egg mixture; fold in gently with a rubber spatula.  Be very careful not to deflate the Eggs.
7. Bake in an ungreased tube pan at 350 degrees for 30 – 40 minutes.  The top should be a golden brown.
8. Invert the pan and allow the cake to cool.  (About one hour)
9. To remove from the pan, loosen the sides first with a small straight spatula.  Do the same to the bottom, if necessary.  Invert and remove the cake from the pan.

 

YIELD:   A 9” cake