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1810 Lemon Sponge Cake

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Source: Burt Wolf's Table

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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Makes 10 servings

RECIPE INGREDIENTS

10 large eggs, separated

Grated zest and juice of 1 lemon

3 tablespoons rose water, or 1 tablespoon lemon juice diluted in 2 tablespoons water

2 cups granulated sugar, sifted

3 cups all-purpose flour

DIRECTIONS

Preheat the oven to 350 degrees F. Move the top rack to the middle position. Butter a 10-inch (or larger) bundt or tube pan.

In a bowl, beat the egg whites until stiff peaks form.

In another large bowl, beat the egg yolks. Add the lemon zest, lemon juice, rose water, and sugar and whisk to combine well. Gently whisk the yolk mixture into the beaten egg whites. Add the flour and blend in until just combined.

Spoon the batter into the prepared pan and tap gently to level the mixture. Bake for 55 to 60 minutes, until a cake tester comes out clean. Expect the cake to rise above the top of the pan.

Cool the cake in the pan on a rack. Loosen the sides, if necessary, and unmold.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 10 servings

Calories:

371

Fat. Total:

Fiber:

Carbohydrates, Total:

71g

Sodium:

64mg

% Cal. from Fat:

12%

Cholesterol:

212mg

Protein:

10g

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