Compare Versions
Sep 01, 2008 at 01:54PM vs Jun 17, 2013 at 03:35PM
- <ul>
<li>1 tsp. lemon/orange rind
- </li>
<li>1 c. sugar
- , divided in halp</li>
<li>4 eggs</li>
<li>1 tbsp. lemon juice</li>
<li>2 tbsp water</li>
<li>1/2 tsp vanilla extract</li>
<li>1 c. (4 oz) cake flour, or remove 2 tbsp of a.p. flour and replace with 2 tbsp corn starch</li>
<li>3/4 tsp. baking powder</li>
<li>1/4 tsp salt</li>
<li>1/2 tsp cream of tartar</li>
</ul>
<p>Pre-heat oven to 6 eggs
- 1 tbsp. lemon juice
- 1 c. flour
- 1 ½ tsp. baking powder
- ¼ c. boiling water
Pre-heat oven to 350° ° F. Mix together flour, baking powder, and salt, and set aside. Mix rind into half the sugar. Beat egg yolks, lemon juice, vanilla extract together, and then add sugar/rind mixture and beat some more. Beatuntil inpale lemon juice and boilingfluffy. Clean waterbeater thoroughly. SiftIn invery clean bowl, beat egg whites for 30 seconds, then add cream of tartar. When soft peaks form, gradually add rest of sugar. Continue beating until stiff peaks form. Fold flour mixture into egg yolks, then slowly fold egg whites into batter.</p>
<p>Transfer to baking pan (ideally an ungreased angel food cake pan) and bakingcook powderuntil a toothpick inserted into centre of cake comes out clean, about 30 minutes. WhipRemove eggfrom whitesoven and foldinvert intofor batter. Bakeat 45least min.one hour.</p>
<p>Serve with lots of fresh strawberries and whipping cream.</p>
Sponge Cake