Sunshine Sponge Cake
Sunshine Sponge Cake takes roughly 1 hour and 10 minutes from beginning to end. One portion of this dish contains about 5g of protein, 7g of fat, and a total of 303 calories. This recipe serves 14 and costs 43 cents per serving. 9 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. If you have baking powder, butter, lemon juice, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. It works well as a side dish. With a spoonacular score of 10%, this dish is rather bad. Try My Special Sunshine Sponge Cake, Daddy's Birthday Cake (aka Franny's Sunshine Cake), and Sunshine Cake for similar recipes.
Servings: 14
Preparation duration: 25 minutes
Cooking duration: 45 minutes
Ingredients:
1/2 teaspoon baking powder
1/3 cup butter, softened
4-1/2 cups confectioners' sugar
1 teaspoon cream of tartar
9 eggs, separated
1-1/4 cups all-purpose flour
Daisies and additional lemon verbena leaves, optional
1 tablespoon minced fresh lemon verbena leaves
1/4 teaspoon lemon extract
1/4 cup lemon juice
1/2 teaspoon salt
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1/4 cup water
Equipment:
bowl
frying pan
knife
Cooking instruction summary:
Directions In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired. Yield: 14 servings. Editor's Note: Verify that flowers are edible and have not been treated with chemicals. Originally published as Sunshine Sponge Cake in Birds & BloomsAugust/September 1998, p55 Nutritional Facts 1 serving (1 slice) equals 363 calories, 8 g fat (4 g saturated fat), 148 mg cholesterol, 184 mg sodium, 69 g carbohydrate, trace fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a bowl, beat the egg yolks on high until thickened and lemon-colored.
2. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume.
3. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form.
4. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter.
5. Pour into an ungreased 10-in. tube pan.
6. Bake at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake.
7. Garnish with daisies and lemon verbena if desired.
Nutrition Information:
covered percent of daily need
