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 unti...
Filipino/American recipes over the years.