Cooking with Pastor King: Lemon Sponge Cake
This cake can be made in a tube pan, a loaf pan, layer pans, cupcake tin, etc. If you
don't have fresh lemon, use another fresh citrus OR lemon extract. Finesse it how you like!
Ingredients
~7 large eggs (separate 6 of the eggs - yolks and whites, put the whites aside in separate bowl)
~1 1/2 cups granulated sugar, sifted (there should be no lumps of sugar)
~The zest and fresh juice of one fresh lemon
~3/4 cup potato starch, sifted
~1 pinch of salt
Directions
1. Preheat the oven to 350°F.
2. Beat the 6 egg yolks and the 1 whole egg with an electric mixer on medium-high until frothy. Gradually add
the SIFTED sugar, then lemon zest and juice, beating continually until lightened and fluffy. Gradually add the
potato starch, beating continually until well combined.
3. In the bowl that you set aside earlier, Sprinkle (or 2 dashes of the
salt shaker) the salt into the 6 egg whites and beat them with a
clean mixer until stiff but not dry. Gently FOLD the egg whites into the egg yolk mixture until combined. A cake spatula works well
for this process.
5. Transfer the batter to an UNGREASED 10-inch tube pan. Bake
for about 55 minutes, until the cake springs back when gently
touched near the center as well as the edges.
6. Invert the pan over a bottle and allow to cool before removing
the cake from the pan.
***TIP*** If you decide to make a smaller pan, the cooking time will be faster, especially for cupcakes. The cake
will be a golden brown!