Name: Lemon Sponge Cake
Cuisine: American
Ingredients: 1 level cup of flour put a level teaspoonful of baking powder and sift it; 1 lemon; 4 eggs; 1 scant cup of white granulated sugar and beat it to a cream with the yolks; 1 tablespoonful of the juice of the lemon; 1 stiff froth; 1 third of the flour with the yolks; 1 third of the whites; 1 straw run into it can be withdrawn clean

Original Recipe

Into one level cup of flour put a level teaspoonful of baking powder and sift it. Grate off the yellow rind of a lemon. Separate the whites from the yolks of four eggs. Measure a scant cup of white granulated sugar and beat it to a cream with the yolks, then add the grated rind and a tablespoonful of the juice of the lemon. Stir together until thick and creamy; now beat the whites to a stiff froth; then quickly and lightly mix without beating a third of the flour with the yolks; then a third of the whites; then more flour and whites until all are used. The mode of mixing must be very light, rather cutting down through the cake batter than to beating it; beating the eggs makes them light, but beating the batter makes the cake tough. Bake immediately until a straw run into it can be withdrawn clean. This recipe is especially nice for Charlotte Russe, being so light and porous.

1 level cup of flour put a level teaspoonful of baking powder and sift it
1 lemon
4 eggs
1 scant cup of white granulated sugar and beat it to a cream with the yolks
1 tablespoonful of the juice of the lemon
1 stiff froth
1 third of the flour with the yolks
1 third of the whites
1 straw run into it can be withdrawn clean

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1

Into one level cup of flour put a level teaspoonful of baking powder and sift it.
2

Grate off the yellow rind of a lemon.
3

Separate the whites from the yolks of four eggs.
4

Measure a scant cup of white granulated sugar and beat it to a cream with the yolks, then add the grated rind and a tablespoonful of the juice of the lemon.
5

Stir together until thick and creamy; now beat the whites to a stiff froth; then quickly and lightly mix _without beating_ a third of the flour with the yolks; then a third of the whites; then more flour and whites until all are used.
6

The mode of mixing must be very light, rather cutting down through the cake batter than to beating it; beating the eggs makes them light, but beating the batter makes the cake tough.
7

Bake immediately until a straw run into it can be withdrawn clean.
8

This recipe is especially nice for Charlotte Russe, being so light and porous.

Original Recipe

Ingredients

Instructions