Sponge Cake Golden
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 1 | cup |
sugar
|
|
| 1 | large |
oranges
juice and pulp of |
|
| 1 | teaspoon |
lemon extract
|
*
|
| 1 | cup |
cake flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 237 | ml |
sugar
|
|
| 1 | large |
oranges
juice and pulp of |
|
| 5 | ml |
lemon extract
|
*
|
| 237 | ml |
cake flour
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
Directions
Beat the egg whites until froth, add ½ cup of the sugar and continue to beat.
Set aside.
Beat the yolks well, and add the rest of the sugar, beating until light and fluffy.
Add the yolks to the whites and then add the orange juice and pulp, and lemon extract.
Beat for 7 mins.
Sift the cake flour three times with the salt and baking powder.
Fold this into the egg mix very gently.
Bake in an ungreased spring form pan, in a slow oven of 325℉ (160℃) for 1 hour.
Invert to cool, before removing sides.
To serve sprinkle with some powder sugar, or you can frost with a powder sugar frosting.
