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My review
Glorious Sponge Cake
Erica
"This is an old fashioned sponge cake with a lemon flavor."
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Ingredients
servings 124Original recipe yields 14 servings (1 - 9 inch tube cake)
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- US
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Directions
{{model.addEditText}} Print- Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
- In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
- Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 116137 Ratings
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Most helpful positive review
3/3/2008
I have the exact recipe in a favorite Italian cook book of mine! It's excellent and can be adapted in many ways. My favorite is to eliminate the lemon zest and lemon extract in exchange for 1/...
Most helpful critical review
6/22/2008
Overall, this was pretty good. It was a nice dessert. However i didn't find it had that 'fresh cake' taste that most cakes normally do. It also wasn't as soft as other sponge cakes I've had. ...
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3/3/2008
I have the exact recipe in a favorite Italian cook book of mine! It's excellent and can be adapted in many ways. My favorite is to eliminate the lemon zest and lemon extract in exchange for 1/...
3/13/2007
Great recipe! This recipe was easy to follow and turned out great. I would definitely say using a handmixer (on the highest level) to get the whites to a stiff texture is a must! I kept the l...
8/10/2007
This recipe is great! Good flavor and taste with 1 T extra lemon juice. I TRIED to substitute Splenda Baking Sugar for the regular sugar and it did not really work. Totally my fault! Not an err...
8/27/2004
Excellent recipe, finished product has perfect texture and tastes great. I found that this recipe is not very forgiving and recommend that it be carefully followed. Although, lemon flavoring m...
7/19/2007
This cake worked out great. I was using it for a base in tiramisu, so instead of lemon, I used 1 1/2 tsp of vanilla. I also used whole wheat flour (instead of cake flour) as someone suggested,...
2/20/2007
Very light and fluffy - be careful it feels like you can't get full on it. I followed some of the other reviewer's advice and added 2 Tbsps of lemon juice instead of lemon extract and took away ...
6/11/2006
Excellent. My great aunt used to make a similar cake, but I never had the opportunity to ask her for the recipe. I used all purpose flour with 1 tbsp of baking soda, 2 capfuls of lemon juice an...
4/3/2011
Excellent! My recommendations: use lemon juice, not extract, but increase to 2 tsp. Regular flour instead of cake is fine, as long as you sift it. Cream of tartar is not needed - instead, add th...
11/13/2004
This is a great recipe! A friend asked for "something lemony" for his birthday, so I used this recipe and made it into a roulade (jelly roll), and then used Carol's "Lemon Filling" inside it. ...