Easy Country Sponge Cake
Ingredients
6 eggs; separated, room temperature
1/4 tsp. cream of tartar
1 C. sugar
1/4 tsp. salt
1 Tbsp. fresh lemon juice
1 Tbsp. lemon rind; grated
1 C. sifted cake flour
Cooking Instructions
Preheat oven to 325 degrees. In a large mixer bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat until stiff peaks form when the beater is raised; set aside. In another bowl, beat the egg yolks on high speed for 1 minute. Add the sugar, salt, lemon juice, and rind, and beat on high speed for 5 minutes longer. By hand, fold the cake flour quickly into the egg yolks, about 15 strokes. Add about one-third of the whites to the egg-yolk mixture and, with a large rubber spatula, fold until incorporated. Gently fold in the remaining whites in 2 batches. Little patches of white will still be showing. Transfer to an ungreased 10-inch tube pan and bake for just 40 minutes. The top will be golden brown. Remove cake to a rack to cool for 1 hour. Loosen the sides with a knife and separate the center of the pan from the sides. Then loosen the bottom of the cake from the pan with a knife and tip out onto a rack. Let the cake cool completely before serving or storing.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)