Feather Sponge Cake (Amy's Grandma's) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is my friend Amy's Grandma K's recipe from 1990. This recipe has lemon extract but some lemon zest can be used as well (my Grandma used the zest) but I don't have her recipe. Ingredients:
6 eggs, yolks and whites separated |
1/2 cup water, cold |
1 1/2 cups sugar |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon extract |
1 1/2 cups flour |
1/4 teaspoon salt |
3/4 teaspoon cream of tartar |
Directions:
1. Beat egg yolks until thick and lemon colored.
2. Add water and continue beating until thick.
3. Gradually beat in sugar, then the extracts.
4. Fold in flour, a little at a time.
5. Beat egg whites until foamy, add the cream of tarter and beat until they form glossy peaks.
6. Fold this carefully into the cake mixture.
7. Bake in a 10 ungreased angel food cake pan ina 350 degree oven for approximately 1 hour.
8. Invert pan to cool.
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