Sunshine Sponge Cake Recipe

Name: Sunshine Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 9 eggs, separated; 1/4 cup water; 1 tablespoon minced fresh lemon verbena leaves; 1 teaspoon vanilla extract; 1-1/2 cups sugar, divided; 1-1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1 teaspoon cream of tartar; 1/2 teaspoon salt; 4-1/2 cups confectioners' sugar; 1/3 cup butter, softened; 1/4 cup lemon juice; 1 teaspoon vanilla extract; 1/4 teaspoon lemon extract; Daisies and additional lemon verbena leaves, optional

Servings: persons

9 eggs, separated
1/4 cup water
1 tablespoon minced fresh lemon verbena leaves
1 teaspoon vanilla extract
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt
4-1/2 cups confectioners' sugar
1/3 cup butter, softened
1/4 cup lemon juice
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
Daisies and additional lemon verbena leaves, optional

1
Preheat oven to 350u00b0. 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.
2
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 until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate.
3
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.

No nutrition data on file — estimate from the ingredient list.

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 15 ingredients. The key ingredients include: 9 eggs, separated, 1/4 cup water, 1 tablespoon minced fresh lemon verbena leaves, 1 teaspoon vanilla extract, and more.

Yes, Sunshine 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.

Sunshine Sponge Cake

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