SUNSHINE SPONGE CAKE

Sunshine Sponge Cake image

This is one of my favorite cakes to make. I prepare it for company or a bake sales and it is a hit every time!-Helen Woronik, Salem, Connecticut

Provided by Taste of Home

Time 1h10m

Yield 14 servings.

Number Of Ingredients 16

Ingredients

9 eggs, separated
1/4 cup water
1 tablespoon minced fresh lemon verbena leaves
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
LEMON BUTTER FROSTING:
4-1/2 cups confectioners' sugar
1/3 cup butter, softened
1/4 cup lemon juice
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
Daisies and additional lemon verbena leaves, optional

Steps:

Preheat oven to 350°. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. , In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. , In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired.

Nutrition Facts : Calories 363 calories, Fat 8g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 184mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 0 fiber), Protein 5g protein.