Feather Sponge Cake
Feather Sponge Cake is a light and airy dessert that showcases a delicate balance of citrusy lemon and sweet vanilla flavors. Its soft texture makes it perfect for soaking up fruit juices or syrups, turning it into an ideal base for shortcakes layered with fresh fruits like strawberries or peaches. This cake is versatile and can be topped with a light icing or a dusting of powdered sugar, offering a delightful treat for afternoon tea or dessert.
Ingredients
- 6 Egg Yolks
- 1/2 c. Cold Water
- 1 1/2 c. Sugar
- 1 tsp. M-K Lemon Extract
- 1/2 tsp. M-K Pure Vanilla Extract
- 1 1/2 c. Flour
- 1/4 tsp. Salt
- 3/4 tsp. M-K Cream of Tartar
- 6 Egg Whites
Directions
- Beat egg yolks until thick and lemon-colored.
- Add cold water and continue beating until the mixture thickens.
- Gradually add sugar, followed by the M-K Lemon Extract and M-K Pure Vanilla Extract.
- Gently fold in the flour and salt mixture.
- In a separate bowl, beat egg whites until foamy.
- Add M-K Cream of Tartar to the egg whites and continue beating until they form moist glossy peaks.
- Carefully fold the egg white mixture into the yolk mixture.
- Pour the batter into a 10-inch Angel Food pan.
- Bake at 325° for 1 hour or until done.
- Invert the pan to let the cake cool.
- Once cooled, top with a thin icing, powdered sugar, or serve as shortcake with strawberries or peaches.
