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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Enjoy a sponge cake without worry about dairy Ingredients:
1 1/2 cups sifted flour |
1 1/2 cups sugar |
1/4 teaspoon salt |
1/2 teaspoon baking powder |
6 eggs, separated |
1 teaspoon cream of tartar |
1/4 cup cold water |
1 teaspoon vanilla |
2 teaspoons lemon juice |
2 teaspoons fresh lemon rind, grated |
Directions:
1. In bowl, sift together flour, 1 cup sugar, salt and baking powder.
2. In another bowl, combine egg whites and cream of tartar.
3. Beat until think.
4. Slowly add 1/2 cup sugar and beat until mixture is stiff.
5. In a third bowl combine egg yolks, water, vanilla, lemon juice and grated rind.
6. Add this to the dry mixture and beat for 1 minute.
7. Slowly fold in egg white, blending well.
8. Pour into ungreased 10 inch tube pan.
9. Bake for 40- 45 minutes at 350.
10. Invert pan and cool for 1 hour before removing cake from pan.
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