SPONGE CAKE
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.
Ingredients
- 1 each Eggs (Quantity estimated (not specified in original recipe))
- 1 cup Granulated sugar (Quantity estimated (not specified in original recipe))
- 1/2 cup All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 each Lemon (Quantity estimated (not specified in original recipe))
- 2 tablespoons Powdered sugar (Quantity estimated (not specified in original recipe))
- 1 teaspoon Rose water (Quantity estimated (not specified in original recipe))
Instructions
- 1Weigh the eggs. Take the same weight of granulated sugar and one-half the weight of all-purpose flour. Grate the rind of one lemon and juice it. If using, have rose water ready.
- 2Mix the batter, ensuring it is very light and spongy. Be careful not to break down the whipped egg whites. (Note: The original recipe refers to directions on page 246, which are not available. Modern sponge cake recipes typically involve whipping egg whites and folding in the other ingredients.)
- 3Preheat the oven to 350°F (175°C). Bake for 40-50 minutes, depending on the size of the cake. The oven should be moderate at first, and the heat can be increased after a time. Do not move or jar the cake while baking.
- 4Once baked, let the cake cool. Dust with powdered sugar. Rose water can be used for flavoring if desired.