Countryspongecake1972 Recipes
COUNTRY SPONGE CAKE 1972
Make and share this Country Sponge Cake 1972 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 55m
Yield 1 10inch tube pan cake
Number Of Ingredients 7
Steps:
- Preheat oven 325 degrees Fahrenheit.
- In a large mixer bowl, beat the egg whites until foamy.
- Add the cream of tartar and continue beating until stiff peaks form.
- Set aside.
- In other mixer bowl beat egg yolks on high speed for one minute.
- Add the sugar, salt, lemon juice, and zest.
- Beat on high speed for 5 minutes.
- By hand, with a spatula, fold the flour quickly into the yolk mixture.
- Add about 1/3 of the beaten egg whites into the mixture and fold in also.
- Add the remaining whites in two additions, folding and combining well but not deflating the air beaten into the whites. Little patches of white still show, that's okay.
- Place in an UNGREASED angel food TUBE pan.
- Bake for 40 minutes; top will be a nice golden brown.
- Remove from oven to a rack to cool for one hour undisturbed.
- Loosen around edges and bottom with sharp knife.
- Tip cake out of pan onto rack and cool completely before serving or storing.
Nutrition Facts : Calories 1704.1, Fat 29.7, SaturatedFat 9.6, Cholesterol 1116, Sodium 1012.6, Carbohydrate 310.5, Fiber 2.4, Sugar 201.5, Protein 49
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