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10 large eggs, separated Grated zest and juice of 1 lemon 3 tablespoons rose water, or 1 tablespoon lemon juice diluted in 2 tablespoons water 2 cups granulated sugar, sifted 3 cups all-purpose flour Preheat the oven to 350 degrees F. Move the top rack to the middle position. Butter a 10-inch (or

HONEY LEMON SPONGE CAKE (KASTUTERA) Yield: 1 Servings 1 c sugar : plus 1 tablespoon 1/4 c honey 1 ts vanilla 1 ts lemon extract 1/4 ts salt 7 lg eggs -- separated 1 c cake flour -- sifted 1/8 ts cream of tartar 1. Preheat oven to 325F. Use parchment to line the bottom of a 10 inch tube pan,

Sift the Flour and baking powder into a large bowl, rub in the butter till the mixture looks like breadcrumbs, then stir in the sugar. Beat in the eggs one at a time, then stir in the lemon rind, milk and lemon juice.

1. Whisk yolks with lemon and vanilla. 2. Whip whites slowly, adding sugar 3. Fold whites and yolks together 4. Sift in flour 5. Bake in

Beat egg yolks and sugar several minutes until light and fluffy. Sift dry ingredients together and gradually add to batter. Add lemon rind and vanilla. Beat egg whites until stiff and fold gently into batter. Pour into a greased and floured 13 x 9-inch pan. Spoon melted butter evenly OVER top. Bake

Matzo-lemon sponge cake This is a cake served during Passover. 8 eggs, separated 1 1/2 cups granulated sugar Salt 1/2 lemon, grated rind and juice 1 cup sifted matzo cake meal Preheat oven to 350 degrees F. Beat yolks until light; add sugar and beat again. Add a pinch of salt, the lemon juice and
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Recipe for Lemon Sponge Cake