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 Sponge Cake

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PostSubject: Sponge Cake   November 6th 2012, 8:35 pm



Sponge Cake
MAKES ONE 10-INCH CAKE, OR TWO 9-INCH LAYERS

Leavened with beaten whole egg, sponge cake has been a basic
the longest time of all. Often, it is used as a base for a shortcake, but
there are other uses, too, such as in layered refrigerated desserts.
4 eggs, separated
2/3 cup cold water
1 cup sugar
1*/2 cups all-purpose flour
Vt teaspoon salt
1 teaspoon lemon extract
1 teaspoon cream of tartar

Preheat oven to 325°F.
In the large bowl of an electric mixer, beat the egg yolks with the
water on high speed for 5 minutes, scraping the bowl often. Gradually
add the sugar, and continue beating for another 4 minutes. Sift together
the flour and salt, and add to the egg yolk mixture with the
mixer on lowest speed. Add the lemon extract. In another bowl, beat
the egg whites until frothy; beat in the cream of tartar and continue
beating until the whites hold stiff peaks but are not dry. Fold whites
into the egg yolk mixture. Turn into an ungreased 10-inch tube-type
sponge cake pan. Bake 1 hour to 1 hour and 5 minutes, or until the
cake tests done in the center. Invert onto rack and cool completely.
Remove from cake pan.
To bake into layers, pour batter into two 9-inch cake pans with
removable bottoms; or butter bottoms of cake pans, line with parchment
rounds, but do not butter the sides of the pans. Bake 30 to 35
minutes.

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