Fluffy Sponge Cake

For my huband's birthday he requested me to make his favorite sponge cake that his mom used to make. Luckily, I was able to get the original recipe from his mom before they went on a cruise. So, here it is! My first batch was tricky, since I had to bake it for 60 minutes and I had to run out the door at 30 minutes to bring my son to karate class, and bake it again. So, I will probably make another batch this time with no interruptions.

The difference between this and my favorite mocha cake is flavoring (coffee instead of lemon) and in this recipe there is no oil.

Ingredients:

6 egg whites

1 tsps cream of tartar

(Beat in a bowl together until stiff peaks form)

In a separate bowl:

6 egg yolks, beat for 5 minutes then add

1 1/2 c sugar

1 tsp lemon extract

2t vanilla

1/3 c cold water

1 1/2 c cake flour

1t baking powder

1/2 t salt

1 t lemon peel grated

Fold in egg white mixture gently and pour into your ungreased angel cake bundt pan.

Bake in a preheated oven 325F for 60 minutes or until toothpick comes out clean when inserted in the middle of the cake.

Using butter knife, loosen edges and invert to a plate and let cool.

Lemon Glaze:

1 c confectioner's powdered sugar

1T cold water

1T freshly squeezed lemon juice

Mix together, and drizzle over cake.

Comments

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Cooking Pinoy atbp.

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