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Add a photoServings: 1
Ingredients
- 4 x Large eggs -- separated
- 3 Tbsp. Lukewarm Water
- 1/3 c. Sugar
- 1/2 x Lemon -- with peel grated Optional
- 1 c. All-Purpose Flour
- 1 tsp Baking Pwdr
Directions
- 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 you like, in a large bowl. Beat with an electric mixer 5-10 min or possibly till pale and creamy. Beat the egg whites till stiff and mix in remaining sugar. Carefully fold egg-white mix. Sift the flour with the baking pwdr. Fold into egg mix. Turn the batter into prepared pan. Smooth the surface and bake for 35 to 40 min or possibly till a wooden pick inserted in the center comes out clean. Cold slightly in the pan then turn out onto a rack to cold 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, proportionately 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 1/2 c. of flour, proportionately coating all sides and bottom.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 453g | |
| Calories 999 | |
| Calories from Fat 187 | 19% |
| Total Fat 20.86g | 26% |
| Saturated Fat 6.32g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 1539mg | 64% |
| Potassium 420mg | 12% |
| Total Carbs 164.99g | 44% |
| Dietary Fiber 3.8g | 13% |
| Sugars 68.85g | 46% |
| Protein 37.88g | 61% |
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