Fresh Lemon Sponge Cake

Preheat oven to 325 degrees F. Beat egg yolks in a medium-sized bowl with an electric mixer on high speed until very thick, about 5 minutes. Beating continuously, gradually add grated lemon peel, lemon juice and 1 cup of sugar, beating about 5 more minutes until the mixture is very pale, thick and creamy. Sift flour and salt over top of batter and gently fold in. Beat egg whites in another mixing bowl with an electric mixer on low speed until foamy. Add cream of tartar and continue beating at high speed until soft peaks form. Add remaining 1/2 cup sugar, 2 tablespoons at a time, until whites form stiff but moist peaks. Gently fold whites into yolks, being careful not to overmix and deflate the whites.

Turn batter into ungreased angel food cake pan. Bake cake in the 325 degrees F oven for 50 to 60 minutes or until top of cake springs back when lightly pressed with fingertips. Remove cake from oven and immediately turn pan upside down over neck of a narrow bottle or onto the pan’s feet. It is important that the cake cool at least 1 inch from the counter. Let cake cool completely in this position.

To remove cake from pan, run a sharp knife around edge of cake and around tube. Remove sides of pan and invert cake onto plate. Remove center of pan and leave cake upside down. (*) If desired, the cake may be frozen, wrapped tightly in foil. Defrost wrapped cake at room temperature.

Make Lemon Cream Filling and Marshmallow Frosting.

To cut cake horizontally into 3 equal layers, measure cake from top to bottom; it will be very close to 3 inches high. Measure 1 inch down from top and mark with a toothpick. Continue marking by placing toothpicks at 2 inch intervals around cake. Measure 2 inches down from top of cake and place toothpicks around second layer in same manner. Using a long, serrated bread knife, cut layers, using toothpicks as guides.

Place one cake layer cut-side up on a serving platter. Divide filling in half and spread cake with half the filling. Top with second cake layer cut-side down. Spread with remaining filling. Top with third layer, cut-side down. Frost top and sides. (*) The filled and frosted cake may be refrigerated up to 8 hours, if desired.

Source: “The Dessert Lover’s Cookbook” S(The Dessert Lover’s Cookbook): “16-17” Copyright: “1985” - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 328 Calories; 4g Fat (10.6% calories from fat); 7g Protein; 67g Carbohydrate; trace Dietary Fiber; 161mg Cholesterol; 107mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 3 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0