Sponge Cake
This classic sponge cake recipe from 1900 creates a light and airy dessert with a delicate, tender crumb. The cake's fluffy texture is achieved through vigorously beaten eggs, resulting in a satisfyingly sweet treat. This recipe uses simple ingredients like eggs, sugar, and flour, making it a perfect choice for beginner bakers.
Ingredients
- 6 count Egg yolks
- 1 cup Granulated sugar
- 1 teaspoon Lemon extract
- 6 count Egg whites
- 1 cup All-purpose flour
- 1/4 teaspoon Salt
Instructions
- 1In a large bowl, beat the egg yolks with an electric mixer until they become thick and lemon-colored. This should take about 5 minutes.
- 2Gradually add the sugar to the egg yolks while continuing to beat with the electric mixer. Once the sugar is incorporated, add the lemon extract and mix well.
- 3In a separate, clean bowl, beat the egg whites until stiff peaks form.
- 4Gently fold the beaten egg whites into the egg yolk mixture. In a separate bowl, sift the flour four times, adding the salt to the last sifting. Then, gently cut and fold the flour into the egg mixture until just combined. Be careful not to overmix.
- 5Preheat the oven to 300°F (150°C). Pour the batter into an unbuttered, narrow pan. Bake for 1 hour. Increase the heat slightly every 15 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- 6Let the cake cool completely in the pan. Do not cut the sponge cake; instead, break it apart with a fork to serve.