3 egg yolks 3/4 cup sifted cake flour 3/4 cup sugar 1/4 pound (1 stick) butter, melted and cooled 1/3 cup cognac 1/4 teaspoon almond extract 3 egg whites 3/4 cup ground blanched almonds 1/8 teaspoon salt Preheat oven to 350°. Place oven rack on…
Published November 12, 2007 by
There are many different variations of sponge cake these days. But if you want to stay simple and plain, then this recipe is perfect.
Preheat oven to 350° F. Grease only the bottom of a 9-inch tube pan and dust it lightly with flour.
Beat the egg whites and salt until soft peaks form then beat in 1 tablespoon of sugar at a time, beating steadily until stiff. Beat the egg yolks until thick then mix in the lemon juice, vanilla and rind. Fold about 1 cup of the egg whites into the yolks until no white remains. Pile the remaining egg whites on the yolk mixture then sift flour over them. Fold together carefully. Turn into the pan and smooth top with a rubber scraper. Pick up pan carefully and hit bottom on a hard surface. Bake 40 minutes or until top springs back when pressed with the finger and is browned. Cool on a cake rack.
Note: For layers, bake in two 9-inch layer cake pans for 25 minutes or until done.
Do you enjoy cakes and cookies? Then you might enjoy cookie cakes! They're fun and cute and full of joy.