The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Sponge Cake

6 Eggs, Separated 1 Tablespoon Lemon Rind, Grated
1 Cup Sugar 1 Cup Cake Flour
1/4 Teaspoon Salt 1 Tablespoon Lemon Juice

Beat egg yolks until thick. Add salt, sugar, lemon rind and lemon juice. Mix well. Sift flour, measure and sift. Fold into egg mixture. Carefully fold this mixture into egg whites which have been whipped until they hold their shape. Pour into uncoiled tube pan. Bake at 325 degrees for about 40 minutes.

Recipe - Jean Hansen

"What can I say, it's sponge cake.  Everybody needs a good sponge cake recipe." - Calla Ferre

Back to Cakes & Cupcakes



Powered by Create your own unique website with customizable templates.