Sponge cakes are popular and complicated desserts. There are simply too many types of sponge cakes out there, and what qualifies a sponge cake changes by geographical location. In the US, a sponge cake is considered to be a pound cake if it’s made using the batter method while the batter method makes it a sponge cake in the UK. But at its core, the sponge cake is a cake made with a sponge like texture and without yeast.
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Ingredients
6 eggs
1 cup white sugar
1/4 cup water
1 tsp lemon extract
1 tsp lemon zest
1 cup cake flour
1/2 tsp cream of tartar
1/4 tsp salt
How To Make Sponge Cake
- Separate the eggs.
- Beat egg yolks in a large mixing bowl until they become very thick and lemon colored.
- Gradually beat in sugar.
- Add lemon rind, water, and lemon extract.
- Beat in flour.
- Beat egg whites until they turn frothy inside another bowl.
- Add salt and cream of tartar.
- Beat mixture until whites are stiff, but not dry.
- Fold the whipped mixture into the yolk mixture.
- Pour batter into an ungreased 9 inch tube pan.
- Bake at 325 °F for an hour, or until done.
Trivia
The earliest sponge cake recipe was recorded in 1615 in England.