Gramma petersen's swedish sponge cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Lori Norman rfhh52e | ||
| 4 | Eggs; separated | |
| ½ | teaspoon | Salt |
| 4 | tablespoons | Cold water |
| 1 | cup | Cake flour; or 3/4 c all-purp flour plus 1/4 c cornstarch |
| 1 | teaspoon | Lemon extract |
| 1 | cup | Sugar; sifted |
Directions
Beat egg yolks with cold water until thick and pale yellow. Add lemon extract to egg yolk mixture. Gradually add sifted sugar and salt to egg yolks, and beat thoroughly. Sift cake flour 4 times, and fold into yolk mixture. Beat 4 egg whites until they form peaks, BUT NOT DRY. Carefully fold into yolk mixture.
Pour into a tube pan or a large 9x13-inch flat pan..... greasing ONLY the bottom. Bake in a 325 degree oven for 45 minutes. Invert tube pan until cake is cool.
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