Difference between revisions of "Sponge Cake"
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# Bake at 325°F (170°C) for 50 minutes or until browned and free from sides of pan. Invert and let cool. | # Bake at 325°F (170°C) for 50 minutes or until browned and free from sides of pan. Invert and let cool. | ||
| − | [[Category:Israeli Desserts]] | + | [[Category:Israeli cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Cake Recipes]] | [[Category:Cake Recipes]] | ||
[[Category:Cake flour Recipes]] | [[Category:Cake flour Recipes]] | ||
Revision as of 11:05, 9 May 2012
Description
This is the traditional cake of Israel-and it is exceedingly popular. It has no Hebrew name but is called by the European designation, tort. This cake appears in many shades and shapes and is covered in a variety of ways. A typical method involves cutting the cake horizontally in two and covering it with fresh strawberries (for which Israel is famous), jelly and whipped cream.
Ingredients
- 6 egg yolks
- 1¼ cups sugar
- 2 tsp lemon juice
- 1 tsp grated lemon rind
- 6 egg whites
- ¼ tsp salt
- 1½ cups sifted cake flour
- 1 tsp baking powder
Directions
- Beat egg yolks; gradually add sugar, beating until thick and light in color.
- Stir in lemon juice and rind.
- Beat egg whites and salt until stiff but not dry.
- Pile on top of the egg yolk mixture.
- Sift flour mixed with baking powder over egg whites and fold in carefully.
- Turn into a 10 inch tube pan.
- Bake at 325°F (170°C) for 50 minutes or until browned and free from sides of pan. Invert and let cool.
