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Easy Country Sponge Cake Recipe

Easy Country Sponge Cake recipe and other easy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Easy Country Sponge Cake recipe  PDF


BETTY CLEAVER (CCFK63C) 6 Eggs separated, room temp
1/4 ts Cream of tartar
1 c Sugar
1/4 ts Salt
1 tb Fresh lemon juice
1 tb Lemon rind grated
1 c Sifted cake flour
Preheat oven to 325 degrees. In a large mi er bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until stiff peaks form when the beater is raised set aside. In another bowl, beat the egg yolks on high speed for 1 minute. Add the sugar, salt, lemon juice, and rind, and beat on high speed for 5 min. longer. By hand, fold the cake flour quickly into the egg yolks, about 15 strokes. Add about one third of the whites to the egg yolk mi ture and, with a large rubber spatula, fold until incorporated. Gently fold in the remaining whites in 2 batches. Little patches of white will still be showing. Transfer to an ungreased 10 inch tube pan and bake for just 40 minutes. The top will be golden
brown. Remove cake to a rack to cool for 1 hour. Loosen the sides with a knife and separate the center of the pan from the sides. Then loosen the bottom of the cake from the pan with a knife and tip out onto a rack. Let the cake cool completely before serving or storing. Source: Heartland Cookbook

Easy Country Sponge Cake recipe and other easy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
726 people have voted
Last Reviewed on 2019-05-21



Tuesday, May 21 2019 Download & Print Easy Country Sponge Cake recipe  PDF   Easy recipes RSS   New

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