SMALL SPONGE CAKES
These delicate small sponge cakes, reminiscent of ladyfingers, offer a light and airy texture with a subtle lemon flavor. This classic recipe from a historical cookbook uses simple ingredients and techniques to create a satisfying treat. The combination of whipped egg whites and yolks, along with a gentle folding of flour, results in a tender and delightful cake, perfect for any occasion.
Ingredients
- 4 count Egg
- 1/2 cup Granulated sugar
- 1/2 cup Granulated sugar
- 1 small Lemon
- 1 cup All-purpose flour
- 1 tablespoon Butter or cooking spray (Quantity estimated (not specified in original recipe). Used for greasing the pans.)
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Instructions
- 1Separate the whites and yolks of the eggs into two separate bowls.
- 2Beat the egg whites with an electric mixer until stiff peaks form. Gradually add 1/2 cup of granulated sugar while continuing to beat.
- 3Beat the egg yolks with an electric mixer until very thick and frothy. Gradually add 1/2 cup of granulated sugar and continue to beat for exactly 5 minutes.
- 4Add the juice and grated rind of the lemon to the egg yolks. Gently fold the egg whites into the egg yolk mixture.
- 5Gently fold in the sifted flour until just combined. Be careful not to overmix.
- 6Preheat the oven to 350°F (175°C). Grease small patty pans or a muffin tin with butter or cooking spray.
- 7Fill the prepared pans and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
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