Preheat oven to 375 degrees
Use ungreased 10 inch tube pan
Sift flour, then measure. Add salt, baking powder, and first amount of sugar listed to flour and sift together into small bowl. Set aside.
Beat egg whites until foamy. Add cream of tartar. Beat until very soft peaks form. Peaks turn over slightly when beater is lifted slowly from beated egg whites. Use a hand rotary beater for better volume in baked cake.
Add 1/2 cup sugar gradually by sprinkling 2 tbsp at a time over whites. Beat after each addition. After beating last addition, the egg and sugar mixture should form stiff peaks.
To flour mixture add yolks, water, vanilla, and lemon extract. Mix until flour is dampened. Then beat with electric beater 2-3 minutes or with hand rotary beater 3-4 minutes until yolk mixture is very thick. when beater is lifted, yolk mixture should mound slightly. The thicker the mixture, the better the volume of the baked cake.
Pour the flour and yolk mixture into the beaten whites and fold in using a rubber spatula. Use about 30-40 fold over strokes.
Pour batter into ungreased tube pan. Using a circular stroke cut gently through batter two or three times with knife remove large air bubbles.
Bake in 375 degree oven about 35-40 minutes or until cake springs back when lightly pressed.
Remove cake from oven. Invert pan on wire rack, and let stand until cool. When cool, loosen cake from sides and tube with spatula gently remove from pan.
Cover tightly or wrap the cooled cake to prevent drying, store upside down.
Originally Submitted
1/19/2012
0 Out of 5 from
0 reviews
You can add this Sponge Cake recipe to your own private DesktopCookbook.
