Sponge Cake
Equipment
- angle food cake pan (may be put in 9 x 13 pan)
Ingredients
- 6 eggs separated
- 1 1/2 cup sugar
- 1/2 cup water
- 1 tsp lemon extract
- 1/2 tsp almond extract
- 1 1/2 cup flour
- 1/4 tsp salt
- 3/4 tsp cream of tarter
Instructions
- mix egg yolks, water, sugar, flavorings
- beat 3 – 5 min add flour and salt
- With a separate bowl and beaters beat whites and cream of tarter till firm peaks
- Fold into white mixture, the yolk mixture
- put in non greased angle food cake pan (you want it to stick to the pan)
- bake at 325 for 1 hour
- when baked turn upside down over a wire rack to cool in pan
Notes
make sure the cake will stick to the pan so it remains fluffy so no non stick surfaced pans will work
in a 9 x 13 ” pan bake for 25 min
in 2 8″ round cake pans bake for 30 to 35 min
to remove from pan scrape the edged and push from the bottom to release
scrape from the bottom and center pillar to finish removing to a plate