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Lemon Sponge Cake
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Recipe Information
Donna NY

  • 3/4 cup (175 ml) egg whites (6 med. or 7 sm.)
  • 1 tsp (5 ml). cream of tartar
  • 1 cup (225 ml) sugar
  • 1/2 cup (125 ml) egg yolks (6)
  • 1/4 cup (60 ml) water
  • 1 tsp (5 ml). vanilla
  • 1 tsp (5 ml). lemon
  • 1-1/4 cups (300 ml) flour
  • 1/2 tsp (2 ml). salt
  • 1/2 tsp (2 ml). baking powder
  • Preheat oven to 350 degrees (175 C.).
  • Combine egg whites and cream of tartar in large bowl.
  • Beat at high speed until small mounds start to form.
  • Add sugar 1/2 cup (125 ml) at a time.
  • Beat until very stiff--Do not underbeat.
  • Combine egg yolks, water and flavorings; blend.
  • Add dry ingredients.
  • Beat until thick and lemon colored, 1 minute.
  • Fold into beaten egg whites.
  • Cut through batter with knife to remove air bubbles.
  • Use ungreased tube pan.
  • Bake for 50-55 minutes.
  • ENJOY~~

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