Hot Water Sponge Cake
This classic Hot Water Sponge Cake recipe from 1900 creates a light and airy cake with a delicate crumb. The unique method of incorporating hot water into the batter results in a moist and tender texture. This simple cake is perfect for tea time or as a base for other desserts.
Ingredients
- 2 each Egg yolks
- 1 teaspoon Lemon zest (Grated rind of a lemon.)
- 1 cup Granulated sugar
- 2 each Egg whites
- 1/2 cup Boiling water
- 1 cup All-purpose flour
- 1 tablespoon Lemon juice
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
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Instructions
- 1In a large bowl, beat the egg yolks with an electric mixer until they are thick and lemon-colored, about 5 minutes. Gradually add the sugar and continue to beat for 2 minutes, until well combined.
- 2In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the yolk mixture and mix until just combined. Add the boiling water, lemon juice, and lemon zest. Mix until combined.
- 3In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined. Pour the batter into an ungreased 9-inch round cake pan. Bake in a preheated moderate oven at 350°F (175°C) for 35 minutes, or until a toothpick inserted into the center comes out clean.
- 4Let the cake cool completely in the pan before inverting it onto a wire rack. Do not cut the sponge cake, except through the crust, then break apart to serve.
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