Easy Country Sponge Cake
Yield
1 cakePrep
20 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated, room temperature |
|
| ¼ | teaspoon |
cream of tartar
|
|
| 1 | cup |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | cup |
cake flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated, room temperature |
|
| 1.3 | ml |
cream of tartar
|
|
| 237 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
lemon juice
fresh |
|
| 15 | ml |
lemon zest
grated |
|
| 237 | ml |
cake flour
sifted |
|
Directions
Preheat oven to 325℉ (160℃).
In a large mixer bowl, beat the egg whites until foamy.
Add the cream of tartar and continue to beat until stiff peaks form when the beater is raised; set aside.
In another bowl, beat the egg yolks on high speed for 1 minute.
Add the sugar, salt, lemon juice, and rind, and beat on high speed for 5 minutes longer.
By hand, fold the cake flour quickly into the egg yolks, about 15 strokes.
Add about one-third of the whites to the egg-yolk mixture and, with a large rubber spatula, fold until incorporated.
Gently fold in the remaining whites in 2 batches.
Little patches of white will still be showing.
Transfer to an ungreased 10-inch tube pan and bake for just 40 minutes.
The top will be golden brown.
Remove cake to a rack to cool for 1 hour.
Loosen the sides with a knife and separate the center of the pan from the sides.
Then loosen the bottom of the cake from the pan with a knife and tip out onto a rack.
Let the cake cool completely before serving or storing.
