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    Sponge Cake

    Source of Recipe


    List of Ingredients

    1 tsp grated lemon rind
    1 T lemon juice
    1/4 cup water
    1 cup sugar
    6 eggs, separated
    1 cup sifted cake flour
    1/2 tsp salt
    1/2 tsp cream of tartar


    Have ingredients at room temperature. Preheat oven to 350. Add lemon rind, lemon juice, and
    water to sugar. Stir until well mixed. Add egg yolks to sugar mix and beat with rotary beater til light & fluffy. Fold flour into yolk mix. Add salt to whites and beat until foamy. Sprinkle cream of tartar over whites and continue beating until stiff but not dry. Whites should fold over in glossy soft peaks when beater is withdrawn and no longer flow when bowl is tipped. Fold flour-yolk mix gently into whites (do not use mixer). Pour batter in ungreased 10 x 4 inch tube pan (angel food cake pan), turning pan slowly to evenly distribute batter. Bake in preheated oven about 50 minutes or til cake springs back lightly when touched. Remove from oven and inver, cool one hour before removing from pan.




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