This recipe is very similar to a sponge cake except it doesn’t
get the airy light fluff that sponge cake does. It is slightly thicker like cake. You
can add poppy seeds and it would taste just like lemon poppy seed muffins. To
make this more light and fluffy, I believe I will need to lower the oven to 325
and possibly add in baking powder. My next goal is to master a sponge cake or
angel food cake.
Ingredients:
6 eggs, yolks and
whites separated (room temperature)
1/2 cup water, ice cold
1 1/2 cups sugar
1/2 teaspoon vanilla
extract
1/2 teaspoon lemon
extract
1 1/2 cups self-rising
flour
3/4 teaspoon cream of
tartar
Directions:
Beat egg yolks until
thick and lemon colored, about 1 minute.
Add water and continue
beating until thick, about 2 minutes.
Gradually beat in
sugar, then the extracts.
Fold in flour, a
little at a time.
Beat egg whites until
foamy, add the cream of tartar and beat until they form glossy peaks.
Fold the egg white
mixture carefully into the cake mixture with a spatula.
Bake in a 10"
ungreased angel food cake pan at 350 degree oven for approximately 36-55 minutes.
Mine takes about 39 minutes. Just keep an eye on it.
Let it cool and then
remove the pan slowly so the cake doesn’t break.
Optional: top with fresh
whipping cream and chopped up peanut brittle or Heath bars. Or sprinkle some
powdered sugar on top. Perfect for a tea party or to dip in your hot coffee or
tea.
Inspired by:
No comments:
Post a Comment