Spanish Sponge Cake

1. 1

   Combine butter and lemon rind in large bowl; beat with electric beater until light and fluffy.

2. 2

   Gradually add 3/4 cup sugar; beat after each addition until smooth.

3. 3

   Add 1 egg, 1 tablespoon flour and salt; beat until smooth.

4. 4

   Add remaining eggs alternately with flour; beat thoroughly after each addition.

5. 5

   Spoon into well-greased and floured 9-inch square cake pan; spread evenly. Combine almonds and cherries; sprinkle with the remaining sugar. Bake in preheated 350u00b0 oven 35 minutes or until golden brown. Yields about 9 servings.

No nutritional information available.

No additional tips available.