Dessert Recipes - Fantasy Sponge Cake Recipe

Ingredients                 

• 6 egg whites (3/4 cup), room temperature

• 1 tsp cream of tartar

• 1 1/2 cups sifted sugar

• 1 1/3 cups sifted Swans Down Cake Flour

• 1/2 tsp Calumet Baking Powder

• 1/2 tsp salt

• 6 egg yolks (1/2 cup)

• 1/4 cup water

• 1 tsp lemon extract

Makes one 10-inch tube cake

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Method:

1. Beat egg whites with cream of tartar in a large bowl until soft mounds begin to form, using high speed of electric mixer or rotary beater or flat wire whip.

2. Beat in 12 cup of sugar, 2 Tbs at a time; then beat until very stiff peaks form; do not un-derbeat. Sift flour with remaining 1 cup sugar, baking powder and salt into a small bowl.

3. Add egg yolks, water and lemon extract; beat with a spoon just until blended (about 75 strokes). Carefully fold into egg white mixture, using about 30 fold-over strokes; do not stir or beat.

4. Pour into an un-greased la-inch tube pan; gently cut through batter to remove large air bubbles.

5. Bake at 375°F for about 35 minutes, until cake springs back when pressed lightly. Invert and cool thoroughly in pan.

6. Remove from pan; sprinkle with sifted confectioners' sugar or top with a glaze, if desired.