1810 Lemon Sponge Cake
Posted by: Jerseygirl Thu, 9 Sep 2004, at 7:13 a.m.
Source: Burt Wolf's Table
Makes 10 servings
10 large eggs, separated
Grated zest and juice of 1 lemon
3 tablespoons rose water, or 1 tablespoon lemon juice diluted in 2 tablespoons
2 cups granulated sugar, sifted
3 cups all-purpose flour
Preheat the oven to 350 degrees F. Move the top rack to the middle position.
Butter a 10-inch (or larger) bundt or tube pan.
In a bowl, beat the egg whites until stiff peaks form.
In another large bowl, beat the egg yolks. Add the lemon zest, lemon juice, rose
water, and sugar and whisk to combine well. Gently whisk the yolk mixture into
the beaten egg whites. Add the flour and blend in until just combined.
Spoon the batter into the prepared pan and tap gently to level the mixture. Bake
for 55 to 60 minutes, until a cake tester comes out clean. Expect the cake to
rise above the top of the pan.
Cool the cake in the pan on a rack. Loosen the sides, if necessary, and un-mold.