AUNT PAULINE'S LEMON SPONGE CAKE
My Aunt Pauline made the best Lemon Sponge Cake ever. I just recently got a hold of her recipe. I have not made it yet, but plan to in the near future.
Provided by Lighthouse Rita
Categories Dessert
Time 1h15m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Beat egg yolks until thick and lemon colored.
- Gradually add sugar then extracts.
- Fold in flour sifted with salt a little at a time.
- Beat egg white until foamy, add cream of tartar and beat until they form moist glossy peaks.
- Gold into egg yolk mixture.
- Bake in ungreased tube pan in 325 degree oven, one hour.
Nutrition Facts : Calories 141.4, Fat 1.7, SaturatedFat 0.6, Cholesterol 70.8, Sodium 60, Carbohydrate 28.1, Fiber 0.3, Sugar 18.9, Protein 3.5
AUNT MARGARET'S LEMON CREAM SPONGECAKE
Provided by Moira M. Robertson
Categories Cake Milk/Cream Mixer Dessert Bake Lemon Summer Gourmet New Mexico
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. and grease and flour a 7- to 8-inch round cake pan, knocking out excess flour.
- In a large bowl with an electric mixer beat 1/3 cup plus 1 tablespoon granulated sugar and eggs until thick and pale and beat in vanilla. Into a small bowl sift together flour and cornstarch and fold into egg mixture. Gently fold in butter until combined well.
- Pour batter into cake pan and bake in middle of oven 20 minutes, or until a tester comes out clean. Cool cake in pan on a rack 10 minutes and invert onto rack to cool completely.
- With a serrated knife halve cake horizontally and spread bottom layer with lemon curd. Beat cream with confectioners' sugar until it just holds stiff peaks and spread on top of lemon curd. Top cream with remaining cake layer and sprinkle top of cake with remaining tablespoon granulated sugar.
LEMON SPONGE CAKE
I found this in an old Nebraska 4-H cookbook the other day. It's wonderfully moist! I would suggest to maybe put a little more lemon juice than suggested (I LOVE lemon!) or maybe even grate a little lemon peel into it. I made a powdered sugar icing with more lemon juice to drizzle on top. The family really liked this one and I'm definitely going to make it again.
Provided by KaDo2609
Categories Dessert
Time 1h30m
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder, and salt.
- In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
- Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
- Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
- Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.
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