Sunshine Sponge Cake
This is one of my favorite cakes to make. I prepare it for company or a bake sales and it is a hit every time!—Helen Woronik, Salem, Connecticut
Edible Flowers
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
Directions
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1Preheat 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.
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2In 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.
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3In 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.
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