Lemon Sponge Cake
a light and fluffy sponge cake full of soft lemon flavor. Remember not to peek in the oven for the first 30 minutes!
Servings 8 people
Ingredients
- 6 eggs, separated room temperature
- 1 cup sugar
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 cup minus 2 tablespoons Bob's Red Mill all-purpose flour sifted
- 2 tablespoons cornstarch
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- Beat the egg yolks until they are thick and yellow, about 5 minutes on high.
- Gradually add the sugar into the yolks.
- Add the lemon zest and juice and beat again just to combine.
- Stir together the flour and cornstarch, gradually beat it into the yolk mixture.
- In another bowl, beat the egg whites until frothy, add the cream of tartar and salt.
- Continue beating until soft peaks form (when you pull the beater out of the egg whites they pull up with the beater and then fall softly over)
- Gently fold the egg whites into the egg yolk mixture. Fold gently until mixed.
- Pour into an ungreased sponge cake pan (tube pan).
- Bake for 1 hour. Do not open the oven for 30 minutes. Check every 10 minutes or so. You want it to be golden brown and firm to the touch.
Notes
For mini pans, fill about 1/2 full and bake for about 15 minutes. I got 9 4 cup cakes out of this recipe.