Name: Sunshine Sponge Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -; LEMON BUTTER FROSTING: -; 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sunshine Sponge Cake

1. 9 eggs, separated -

2. 1/4 cup water -

3. 1 tablespoon minced fresh lemon verbena leaves -

4. 1 teaspoon vanilla extract -

5. 1-1/2 cups sugar, divided -

6. 1-1/4 cups all-purpose flour -

7. 1/2 teaspoon baking powder -

8. 1 teaspoon cream of tartar -

9. 1/2 teaspoon salt -

10. LEMON BUTTER FROSTING: -

11. 4-1/2 cups confectioners' sugar -

12. 1/3 cup butter, softened -

13. 1/4 cup lemon juice -

14. 1 teaspoon vanilla extract -

15. 1/4 teaspoon lemon extract -

16. Daisies and additional lemon verbena leaves, optional -

How to cook deliciously - Sunshine Sponge Cake

1. Stage

Preheat oven to 350°. 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. Stage

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. Stage

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.