- Special Pricing
1810 Lemon Sponge Cake
- Active Time 20m
- Total Time 1h 15m
Makes 10 servings
- 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
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.
nutrition information per serving
371 calories; 5g total fat; 212mg cholesterol; 64mg sodium; 71g carbohydrates; 1g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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