When baking a cake you may think you need to choose between a moist, dense cake or an airy, dry cake but you can have the best of both worlds with a homemade sponge cake. Creating a moist and airy cake is slightly more complicated than preparing a box of cake mix but the end results make the extra effort worthwhile. Taking the time to whip your egg whites gives the cake a light texture while a well buttered pan keeps it moist throughout the baking process.
Separate the yolks and whites of five large eggs. Place the whites in a large mixing bowl and the yolks in a medium size mixing bowl.
Beat the egg whites with electric beaters on high speed until they resemble whipped cream. This should take at least five minutes of constant beating.
Add 1 tbsp of lemon juice to the egg yolks and beat the mixture until the yolks are broken and the entire mixture has a uniform yellow colour.
Stir the egg yolks and 1 cup of sugar into the whipped egg whites with a wooden spoon. Mix just until the batter is uniform in colour.
Fold in 1 cup of plain flour. Only stir the mixture enough to mix in the flour. Over-mixing could make your cake dense rather than airy.
Grease the bottom and sides of two 8-inch cake pans generously with 2 tbsp of butter.
Divide the batter evenly between the greased cake pans.
Bake the cakes at 177 degrees Celsius for approximately 30 minutes. The cake is done when the edges are lightly browned.
Remove the cake pans from the oven with potholders and place them upside down on a wire rack. Let the cakes cool upside down in the pans for one hour before you remove the pans.
- "The Victory Cookbook"; Ruth Berolzheimer; 1944
- Frost your moist and airy sponge cake or serve it with whipped cream and fresh berries.
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