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OLD FASHIONED SPONGE CAKE

Ingredients:
Sifted cake flour - 1 cup
baking powder - 1 tsp
Salt - 1/2 tsp
eggs - 6 (separated)
Sugar - 1 cup
Orange extract - 1 tsp
Lemon extract - 1/2 tsp

Method:

  • Sift flour, baking powder,and salt onto wax paper; reserve.
  • Beat egg whites in large bowl of mixer at high speed until foamy white and double in volume.
  • Beat in 1/2 cup of the sugar, 1 tbsp at a time, until meringue stands in soft peaks.
  • Beat egg yolks in small bowl of mixer at high speed until thick and lemon colour. Beat in remaining 1/2 cup of the sugar, 1 tbsp at a time, until mixture is very thick and fluffy. Beat in orange and lemon extract.
  • Fold flour, 1/3 at a time, into egg yolk mixture with a wire whip or rubber scraper until completely blended.
  • Fold flour-egg yolk mixture into meringue until no streaks of white or yellow remain. Pour into an ungreased 9" tube pan.
  • Bake in slow oven (325 degrees) for one hour, or until top springs back when lightly pressed with finger tip.
  • Invert pan, placing tube over a quart size soft drink bottle; let cake cool completely.
  • Loosen the cake around the edge and the tube and down the sides with a spatula.
  • Cover pan with a serving plate; shake gently; turn upside down; lift off pan.
  • Sift sugar over top, if you wish and sere with sweetened fruit.
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