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Golden Sponge Cake

Golden Sponge Cake

M. Blakely

M. Blakely

Cook 1 hr1h
Makes 1

The recipe comes from a 1946 cookbook which was handed out with Dormeyer Mixers. My copy, showing signs of frequent use, is from the cookbook collection I inherited from my mother-in-law. The notation indicates the mixer was purchased in August, 1947, one day before my now hubby's fourth birthday! Something tells me that's not a coincidence.

Frosting is up to you.

I have omitted the requirement for salt as well as the requirement for repeatedly sifting the flour.

↬ Adapted from "All Electric-Mix Recipes" (1946 ed.)

Ingredients

  • 1 c. cake flour
  • 5 eggs
  • ¼ tsp cream of tartar
  • 1 c. sugar
  • lemon
  • 2 tbsps water

Instructions

Keep screen awake
  • 1
    Separate eggs. Preheat oven to 325° F. Grate enough lemon peel to yield 1 1/2-tsp.
  • 2
    Beat egg whites on medium speed till foamy. Add cream of tartar & continue beating till eggs hold definite peaks, but are not dry. Continue beating, adding 1/2-c. sugar a tablespoon at a time, till sugar is just blended.
  • 3
    In separate bowl, beat egg yolks, remaining sugar, lemon rind, & water on medium speed till very thick & light. Gradually, but constantly, beat in 1 1/2-tbsp. lemon juice.
  • 4
    Pour flour into egg yolk mix; stir with spoon till blended. With wire whisk or spoon, fold in egg whites.
  • 5
    Pour batter into ungreased 9-in. tube pan & bake . till done. Invert pan on old-fashioned pop bottle till cold.

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