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Friday, August 23, 2013

Enjoy National Sponge Cake Day

A spongecake without butter or oil? The cookbook Joy of Cooking shared just that. The recipe makes up a spongy, soft and very light cake that is what I consider delicious. The secret to this cake believe it or not is water.

  • 1 cup sifted cake flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup sugar
  • 3 egg yolks
  • 1/4 cup boiling water
  • 1 tsp grated lemon or orange zest
  • 1 tbs fresh lemon or orange juice
  • 1 tsp vanilla
  • 3 egg whites
  • 1/4 tsp cream of tartar

 Preheat oven to 350 degrees F.Sift together cake flour, baking powder and salt, set a large bowl beat egg yolks at medium speed until thickened. Gradually beat in sugar, then beat 3 minutes longer. Beat in water, orange or lemon zest, orange or lemon juice and vanilla extract. At low speed gradually beat in the sifted ingredients.Using clean beaters in a medium bowl, beat egg whites adding cream of tartar until soft but not dry.Fold one quarter of the whites into the batter, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake until the top springs back when lightly pressed and a cake tester inserted in the center comes out clean, about 25 minutes

recipe source here

shared at
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