Eastern Shore of Virginia Recipes

Perfection Sponge Cake

Provided by Martha Simpson

Perfection Sponge Cake

6 eggs, separated
1/8 tsp. salt
1/2 tsp. cream of tartar
1 1/4 c. sugar, sifted
1 1/2 tbsp. lemon juice
1 1/4 c. cake flour, sifted

Beat egg whites with salt until foamy.
Add cream of tartar and continue beating until the whites are stiff.
Add sugar gradually, beating for 3 minutes until mixture holds shape.
Beat the egg yolks until light and creamy;
add lemon juice.
Now fold in whites and blend well together.
Fold in flour a little at a time.
Pour into ungreased loaf pan and bake 1 hour and 10 minutes at 300 degrees.
When done, invert cake on rack and let cool before removing from pan.
May be cooked in a tube cake pan.

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