Print Friendly Recipe
- This is a light sponge cake that my great grandmother made for all the family birthday cakes.
- S. Chokel
- 10 egg whites
- 6 egg yolks
- 1 tsp (5 ml) cream of tartar
- 1/2 tsp (2 ml) fresh lemon juice
- 1-1/4 cups (300 ml) sugar
- 1 cup (225 ml) cake flour (Swans Down type)
- 1 tbsp (15 ml) water
- 1 tbsp (15 ml) grated lemon rind
- In a large mixing bowl, beat the egg yolks until they are stiff.
- Add only 1/2 cup (125 ml) of the sugar, the salt, lemon juice, and the grated lemon rind.
- Sift the flour and measure it and then sift it again and carefully fold it into the egg yolk mixture (Be careful, you need to keep it light and airy).
- Whip the egg whites lightly, and when they are half beaten, sift in the cream of tartar and add the water.
- Then, continue whipping until the egg whites hold their shape.
- Carefully fold in 1/2 Cup (125 ml) of sugar.
- After the sugar, carefully fold this egg white mixture into the first egg yolk mixture.
- Pour all of this, very carefully so you don't upset the air pockets to keep it light into a UNoiled tube pan.
- Bake in 325 degree (175 C.) oven for about 1 hour.
- Cool it inverted with the tube pan's center hole over a pop bottle.
- Note: Pop bottle no longer have long necks. I have bought a Coors Light Quart bottle of beer and used the beer to boil ribs in, and then kept the bottle as it is perfect for cooling tube pan cakes.
Best frosted with a Whipped Cream or a light whipped cake frosting.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.