Lemon Sponge Cake II Popular Recipes
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| Lemon Sponge Cake II |
"A herbal, excellent, flavorful lemon sponge cake."
Ingredients :
- 7 egg whites
- 1/four cup brown sugar
- 1/four cup fructose (fruit sugar)
- half teaspoon salt
- 4 egg yolks
- 1/4 cup brown sugar
- 1/four cup fructose (fruit sugar)
- 3/four cup all-motive flour
- 1/four cup sparkling lemon juice
Instructions :
| Prep : 30M | Cook : 14M | Ready in : 1H15M |
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- Preheat oven to 350 stages F (one hundred seventy five tiers C).Grease and flour a ten inch tube pan.
- In a large mixing bowl, combine the egg whites and salt. Whip with an electric powered mixer until soft peaks form. Continue mixing while step by step including the 1/4 cup of brown sugar and fructose. Whip to stiff peaks, however not blocky.
- In a medium bowl, integrate the egg yolks, brown sugar and fructose. Whip with an electric powered mixer till stiff and faded. Gradually mix within the lemon juice. Remove from mixer and fold sifter flour in via hand with a rubber spatula. Fold 1/three of the egg whites into the yolk combination until nicely blended, then fold the yolk aggregate into the closing egg whites. Pour batter frivolously into the organized pan.
- Bake for 30 to forty five minutes inside the preheated oven, until a toothpick inserted comes out smooth. Allow the cake to cool for 10 minutes inside the pan before inverting onto a twine rack to cool completely.
Notes :
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