Lemon Glazed Sponge Cake – a delicious recipe with egg whites, cream of tartar, sugar, cake flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine egg whites and cream of tartar in large bowl.
2
Beat until soft mounds begin to form.
3
Beat at high speed with electric mixer or use rotary beater of flat wire whip.
4
Add 1/2 cup of sugar gradually by sprinkling 2 tablespoons at a time over whites and continuing to beat until stiff peaks form.
5
Do not underbeat. Sift flour, baking powder, salt and remaining sugar into small bowl.
6
Add egg yolks, water and lemon extract; beat with spoon until blended (about 75 strokes).
7
Fold egg yolk mixture carefully into stiffly beaten egg whites, using about 30 foldover strokes. (To fold, cut whites down through mixture with a large spoon, flat wire whip or rubber scraper; lift up and fold over.
8
Do not stir or beat.)
1074
kcal
Calories
31
g
Fat
154
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 egg whites, 1 tsp. cream of tartar, 1 1/2 c. sugar, 1 1/3 c. sifted cake flour or all-purpose flour minus 2 Tbsp., and more.
Yes, Lemon Glazed Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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