Sponge Cake
from Betty Crocker's Picture Cookbook, 1950s edition

"The most delicious of all true sponge cakes. Instead of the tube pan you can use a 13 x 9" oblong pan. Grease bottom of the pan only. Bake for 35 to 40 minutes."

Faith: The cake recipe below is lemon flavored. You can substitute 2 tsp. vanilla extract for the lemon extract and rind if you want a cake without the lemon flavor. For a chocolate flavored cake, see variation below.

"This extremely versatile cake has a light, soft and fine crumb. Sponge cakes depend on egg yolks and egg whites for leavening, each beaten and incorporated separately. Simple garnishes are best - such as fresh fruit, whipped cream, ice cream, or light frostings. To layer, halve cake with a serrated knife." (from Cooking A to Z)

Sponge cake batters must be baked immediately after mixing.

6 egg yolks (3/8 - 1/2 cup)
1 cup sugar
1 cup sifted flour
1/4 cup cold water
1 tsp. lemon extract [or 1 tsp. vanilla extract]
1 tsp. grated lemon rind
6 egg whites (3/4 cup)
1/2 tsp. cream of tartar
1/2 tsp. salt
[1/4 teaspoon baking powder]

Preheat oven to 325° F. Get out but do NOT grease 10" tube pan, 4" deep.

Beat the egg yolks until thick and lemon colored (5 - 10 minutes). Beat in sugar very gradually, a little at a time. With mixer, use medium speed.

Beat in the cold water and lemon flavoring alternately with the flour. Use slow speed. Beat until blended.

Beat egg whites just until foamy; add the salt and cream of tartar. Continue to beat until fine-grain, glossy, and just stiff enough to hold a peak (less than for Angel or Chiffon cakes). Pour egg yolk mixture in thin stream over entire surface of beaten egg whites, carefully cutting and folding until completely blended. (Do not over mix the batter or it will deflate.)

Pour batter into ungreased tube pan [grease bottom only] and smooth top. Gently cut through batter with a knife in widening circle, to break up air bubbles.

Bake until cake is a pale gold color, top springs back when gently touched with finger (no imprint will remain), and a wooden skewer in the center comes out clean (60 - 65 minutes).

Cool upside down in pan. If pan does not have its own feet, invert pan over the neck of a bottle or balance on 4 small remekins.

To serve, gently remove from pan, releasing sides with a knife or cake spatula. Serve as is, or frost with a lemon glaze or butter icing.

Serves 10 - 12

Variations:

Chocolate Sponge Cake

Substitute 1/4 cup cocoa powder for 1/4 cup of the flour.