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Softasilk Cool Lemon Sponge Cake

I haven't tried this yet but can't wait!

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • Heat oven to 325°. Beat egg whites, cream of tartar and salt in large bowl with electric mixer on high speed until foamy.
  • Gradually beat in 1 cup of the sugar, 2 tablespoons at a time, until stiff peaks form; set aside.
  • Mix remaining 1 cup sugar, the flour and lemon peel in large bowl; set aside.
  • Beat egg yolks in medium bowl on medium speed 2 minutes. Beat in water and lemon juice.
  • Beat egg yolk mixture into flour mixture. Gradually fold in egg white mixture, using rubber spatula.
  • Pour into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula or knife to break air pockets.
  • Bake about 1 hour or until cracks feel dry and top springs back when touched lightly. Immediately turn upside down onto heatproof funnel or bottle. Let hang about 2 hours or until cake is completely cool.
  • Loosen side of cake with knife or long metal spatula; remove from pan. Frost side and top of cake with Lemon Topping. Store loosely covered in refrigerator.
  • Lemon Topping:

  • Gradually stir pudding mix (dry) into whipped topping until blended.
  • *1 cup whipping (heavy) cream can be substituted for the whipped topping.
  • Beat whipping cream and pudding mix (dry) in medium bowl on medium speed until stiff.
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