Sponge Cake | IFCJ
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Sponge Cake


Beat egg yolks; gradually add sugar, beating until thick and light in color. Stir in lemon juice and rind.

Beat egg whites and salt until stiff but not dry. Pile on top of the egg yolk mixture. Sift flour mixed with baking powder over egg whites and fold in carefully. Turn into a 10 inch tube pan.

Bake at 325 degrees Fahrenheit for 50 minutes or until browned and free from sides of pan. Invert and let cool.


  • 6 egg yolks
  • 1-1/4 cups sugar
  • 2 tsp. lemon juice
  • 1 tsp. grated lemon rind
  • 6 egg whites
  • 1/4 tsp.salt
  • 1-1/2 cups sifted cake flour
  • 1 tsp. baking powder

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