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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I love sponge cake....makes me think I'm not eating many calories!! Ingredients:
4 eggs, separated |
1 cup sugar |
juice and grated rind of 1 lemon |
1 cup flour |
1/4 tsp salt |
cream filling: 1 cup thawed frozen whipped topping & 1/2 cup orange, lemon or pineapple marmalade |
2 tbsp powdered sugar |
Directions:
1. Preheat oven to 325 degrees
2. In medium mixing bowl, use egg beater or electric mixer to beat egg whites until stiff. Set aside.
3. In large mixing bowl, beat egg yolks until light and thick, about 3 minutes. Mixing constantly, add sugar, a little at a time, lemon juice, and grated rind. Mix until thickened, about 3 minutes. Using whisk or rubber spatula, fold in egg whites.
4. Put flour and salt in sifter and sift over egg mixture. Using whisk, gently fold in salt and flour. blend well.
5. Transfer mixture to ungreased tube pan, and bake 1 hour or until done. Invert cake onto rack, cool to room temperature and remove from pan.
6. Using serrated knife, cut cake into 3 layers. Place bottom layer of cake on serving plate, spread each layer generously with cream filling (fold in marmalade into whipped topping), and set top layers in place. Refrigerate for at least 4 hours. Before serving sprinkle cake with powdered sugar.
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