Sponge Cake
A classic sponge cake recipe.
Ingredients
- 2 cupfuls Sugar
- 7 Eggs
- 1 cup Flour
- 1 teaspoonful Royal Baking Powder
- 1 pinch Salt
- 1 teaspoonful Lemon Extract
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This classic sponge cake recipe delivers a light, airy, and delightfully sweet treat, perfect for any occasion. The delicate texture and simple ingredients create a comforting dessert that's easy to make at home. With a hint of lemon and the option of rose water, this cake offers a refreshing and elegant flavor profile. Serve it plain, dusted with powdered sugar, or with fresh berries for a truly satisfying experience.
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Instructions
- 1In a large bowl, whip the sugar and eggs together until the mixture is thick and white. This may take several minutes with a whisk or electric mixer.
- 2In a separate bowl, sift together the flour, Royal Baking Powder, and salt.
- 3Add the sifted dry ingredients and lemon extract to the egg and sugar mixture. Mix quickly until just combined. Pour the batter into a tin (fig. XII), lined with buttered paper. Bake in a hot oven at 400°F (200°C) for 35 minutes, or until a toothpick inserted into the center comes out clean.
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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.
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