Basic Sponge Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 4 eggs, separated and at room temperature
• 1/2 cup sugar, plus
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract or 1 teaspoon lemon zest
• 1/2 cup cake flour, sifted
• 1/4 teaspoon salt
• 1/4 teaspoon cream of tartar

Recipe

• 1 preheat oven to 325.
• 2 grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. do not grease the sides of the pan.
• 3 in a large bowl, beat egg yolks until light, gradually adding in the sugar. add in vanilla and lemon and set aside.
• 4 in a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. continue beating until the eggs reach soft peaks. fold egg whites, working in 3 or 4 batches, into the yolk mixture.
• 5 sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches when the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
• 6 allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
• 7 slice the cake into 2 or 3 layers (or squares) and fill as desired.