Yield: 1 Servings
|4 \N||Eggs -- separated|
|3 tablespoons||Lukewarm Water|
|½ \N||Lemon -- with peel grated|
|1 cup||All-Purpose Flour|
|1 teaspoon||Baking Powder|
Prepare and measure all ingredients. Grease an 8-inch springform cake pan.
Preheat the oven to 375 degrees. Place the egg yolks, water, half the sugar and lemon, if desired, in a large bowl. Beat with an electric mixer 5-10 minutes or until pale and creamy. Beat the egg whites until stiff and fold in remaining sugar. Carefully fold egg-white mixture. Sift the flour with the baking powder. Fold into egg mixture. Turn the batter into prepared pan. Smooth the surface and bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly in the pan then turn out onto a rack to cool completely. It will be easier to cut the cake into layer if it is allowed to stand overnight.
Note: When preparing the pans for a sponge batter, I find its easier to remove the cake from the pan when the bottom has been lined with wax paper.
First, evenly coat the baking surface to include sides of pan with softened butter. Cut a sheet of wax paper to fit exactly, then press in place; then butter the paper. Then dust the pan with a ½ cup of flour, evenly coating all sides and bottom.
Recipe By : Best of Baking by Wolter and Teubner - Page 11 From: Dscollin@... Date: Sun, 19 Feb 1995 22:06:15 -0500 File