TRUE SPONGE CAKE
First published in 1901 in The Boston Cooking School Cookbook. It is a traditional sponge to fill with a light mousse or filling of choice.
Provided by Gingerbee
Categories Dessert
Time 45m
Yield 1 9inch tube pan
Number Of Ingredients 7
Steps:
- Measure all ingredients.
- Sift sugar through fine sifter one to four times before measuring.
- Sift flour once before measuring.
- Separate yolks and whites of eggs.
- They will beat easily if at room temperature.
- Beat egg whites until stiff but not dry and beat in gradually 1 tablespoon sugar for each egg white (out of sugar called for in recipe) and set aside.
- It is unnecessary to wash beater before beating yolks.
- Add liquid to egg yolks and beat until lemon-colored and so thick that beater turns with difficulty.
- Add lemon rind.
- Beat in remaining sugar.
- Combine yolks and whites and fold together with spoon until mixture is even.
- Mix and sift remaining dry ingredients and cut and fold into egg mixture.
- Do not beat after adding flour, to avoid breaking air bubbles.
- Pour into un buttered tube pan (9-inch), two 9-inch layer pans, or 12 to 18 muffin tins.
- Cut through mixture several times to break large air bubbles.
- Bake 1 hour or more in moderately slow oven (3250 F.), if in angel-cake or other deep pan.
- Bake 25 to 30 minutes in moderate oven (350F.) if in layer-cake pans or individual tins.
- Invert on wire cooler and let stand until cold.
- Loosen with spatula or knife.
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