Country Sponge Cake 1972

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 6 large eggs, separated at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon, zest, fresh grated
• 1 cup cake flour, sifted

Recipe

• 1 preheat oven 325 degrees fahrenheit.
• 2 in a large mixer bowl, beat the egg whites until foamy.
• 3 add the cream of tartar and continue beating until stiff peaks form.
• 4 set aside.
• 5 in other mixer bowl beat egg yolks on high speed for one minute.
• 6 add the sugar, salt, lemon juice, and zest.
• 7 beat on high speed for 5 minutes.
• 8 by hand, with a spatula, fold the flour quickly into the yolk mixture.
• 9 add about 1/3 of the beaten egg whites into the mixture and fold in also.
• 10 add the remaining whites in two additions, folding and combining well but not deflating the air beaten into the whites. little patches of still show, that's okay.
• 11 place in an ungreased angel food tube pan.
• 12 bake for 40 minutes; top will be a nice golden brown.
• 13 remove from oven to a rack to cool for one hour undisturbed.
• 14 loosen around edges and bottom with sharp knife.
• 15 tip cake out of pan onto rack and cool completely before serving or storing.