Sponge Cake Recipe
Ingredients
- 6 eggs, separated
- 1 c. sugar
- 1 c. cake flour
- 1-2 tsp. lemon extract (optional, variation depends on lemon flavor desired)
- 1 tsp. lemon zest (optional)
Directions
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Preheat oven to 350°F.
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Cover the bottom of two 9” round cake pans with parchment paper.
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Separate eggs; put the whites in a large bowl and yolks in a small bowl.
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Using 1/2 c. sugar, beat the egg whites until soft peaks form. Remember to beat the whites first until almost done then slowly add the sugar, 1 Tbsp. at a time.
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Beat the yolks on medium until thick and light yellow; slowly beat in 1/2 c. sugar then lemon extract and zest if using.
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Fold egg yolk mixture into egg whites.
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Fold in flour 1/3 -1/2 c. at a time until fully mixed; do not over mix.
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Pour into prepared pans.
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Bake for 30 minutes or until inserted toothpick comes out dry.
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Allow to cool for 3-5 minutes before removing from pans.
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Remove wax paper and allow to cool completely on wire racks.
