Sponge Cake
Description
This American dessert features Yolks 6 Egg whites, Sugar 1/4 teaspoon Salt, Lemon juice 1 1/2 c Sifted cake flour. It delivers sweet, indulgent flavor, bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Israel Information Service Gopher Information Division Israel Foreign Ministry - Jerusalem Mail all Queries to SPONGE CAKE This is the traditional cake of Israel-and it is exceedingly popular. It has no Hebrew name but is called by the European designation, tort. This cake appears in many shades and shapes and is covered in a variety of ways. A typical method involves cutting the cake horizontally in two and covering it with fresh strawberries (for which Israel is famous), jelly and whipped cream. Beat egg yolks; gradually add sugar, beating until thick and light in color. Stir in lemon juice and rind. Beat egg whites and salt until stiff but not dry. Pile on top of the egg yolk mixture. Sift flour mixed with baking powder over egg whites and fold in carefully. Turn into a 10 inch tube pan. Bake at 325 deg F (170 deg C) for 50 minutes or until browned and free from sides of pan. Invert and let cool
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Grated lemon rind 1 ts Baking powder
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 291.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 75.3g26%
- Dietary Fiber 0.0g0%
- Sugars 75.1g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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