Lemon Sponge Cake Recipe

Name: Lemon Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup (175 ml) egg whites (6 med. or 7 sm.); 1 tsp (5 ml). cream of tartar; 1 cup (225 ml) sugar; 1/2 cup (125 ml) egg yolks (6); 1/4 cup (60 ml) water; 1 tsp (5 ml). vanilla; 1 tsp (5 ml). lemon; 1-1/4 cups (300 ml) flour; 1/2 tsp (2 ml). salt; 1/2 tsp (2 ml). baking powder

Servings: persons

3/4 cup (175 ml) egg whites (6 med. or 7 sm.)
1 tsp (5 ml). cream of tartar
1 cup (225 ml) sugar
1/2 cup (125 ml) egg yolks (6)
1/4 cup (60 ml) water
1 tsp (5 ml). vanilla
1 tsp (5 ml). lemon
1-1/4 cups (300 ml) flour
1/2 tsp (2 ml). salt
1/2 tsp (2 ml). baking powder

1
Preheat oven to 350 degrees (175 C.).
2
Combine egg whites and cream of tartar in large bowl.
3
Beat at high speed until small mounds start to form.
4
Add sugar 1/2 cup (125 ml) at a time.
5
Beat until very stiff--Do not underbeat.
6
Combine egg yolks, water and flavorings; blend.
7
Add dry ingredients.
8
Beat until thick and lemon colored, 1 minute.
9
Fold into beaten egg whites.
10
Cut through batter with knife to remove air bubbles.
11
Use ungreased tube pan.
12
Bake for 50-55 minutes.
13
ENJOY~~

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup (175 ml) egg whites (6 med. or 7 sm.), 1 tsp (5 ml). cream of tartar, 1 cup (225 ml) sugar, 1/2 cup (125 ml) egg yolks (6), and more.

Yes, Lemon 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.

Lemon Sponge Cake

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