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Lemon Sponge Cake

Source of Recipe


Carriage House






List of Ingredients



• -- Cake --
  
• 2 cups sugar
  
• 2 cups self-rising flour
  
• 6 eggs
  
• 3 Tbsp water
  
• 2 tsp lemon extract
  
• .
  
• -- Icing --
  
• 1/2 cup water
  
• 2 Tbsp light corn syrup
  
• 1-1/2 cups sugar
  
• 3 egg whites
  
• 1/2 tsp cream of tartar
  
• 1-1/2 tsp lemon extract
  






Instructions



1. For cake:
   Preheat oven to 350° F. Spray two 8-inch cake pans with nonstick vegetable coating, then flour, and shake off excess. In the bowl of an electric mixer, beat sugar, flour, eggs, water and lemon extract together until smooth. Divide batter evenly between the two pans. Bake in preheated oven for 30 or more minutes, until cake bounces back when pressed gently. Remove from oven; set pans on a rack to cool for at least 10 minutes.
   
   
2. For icing:
   Place water, corn syrup and sugar in a saucepan. Bring to a boil and cook, stirring, until sugar is dissolved. Continue cooking until mixture comes to about 232° F, "thread stage," or until syrup spins a thread when dropped from a spoon. Place egg whites in a clean, grease-free bowl and add cream of tartar. Beat with hand mixer until egg whites begin to hold their shape. Continue beating, gradually adding the hot syrup in a thin steady stream, about 3 minutes. Add lemon extract and continue beating for up to about 5 minutes or until mixture loses its gloss and stands in stiff peaks.
   
   
3. When icing is ready, run a knife around the edges of each pan and turn one cake out onto a serving platter. Frost the first layer, then place the second layer on top. Frost the top and sides, working quickly.
   
   Makes 10 servings.