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Home » Condiments, Farm to Kitchen

Simple Sponge Cake

By Helen Brody (February 1, 2014)

spongecakeThis is the simplest of cakes. The original recipe calls for cake flour but a well sifted all-purpose flour works fine as well.  Sprinkle with a bit of confectioners sprinkled over the top  gives it a finished look . Serve with macerated fruit, whipped local heavy cream, or ice cream.  It’s also good as a breakfast or brunch sweet. The key is to beat the eggs until soft peaks form before whipping in the sugar. Gently fold the flour into the batter. The recipe comes from the original New York Times cookbook by Craig Claiborne  published in 1961.

1 10″ tube pan
6 eggs
1 tablespoon lemon juice
1 packed teaspoon grated  rind ( about one lemon)
1 cup granulated sugar
1 cup sifted flour
3/4 teaspoon salt

Preheat oven to 325 degrees. Lightly flour and butter the bottom of a 10-inch tube pan Do not butter the sides. Sift flour with salt.  Using a hand held  or stand up beater, beat eggs, lemon juice, and grated lemon rind until batter is light and fluffy. Gradually add sugar continuing to beat vigorously.  On low speed gradually beat sifted flour and salt into batter  just enough to become incorporated. Pour batter into tube pan and bake for about 50 minutes or until cake begins to pull away from the sides of the pan. Let cake cool upside down on a rack  to let the air circulate around it before removing it from the pan. Best to slide a knife around between the inside of the pan and the cake to help it dislodge from the pan.

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