True Sponge Cake

Recipe by Gingerbee
READY IN: 45mins




  • Measure all ingredients.
  • Sift sugar through fine sifter one to four times before measuring.
  • Sift flour once before measuring.
  • Separate yolks and whites of eggs.
  • They will beat easily if at room temperature.
  • Beat egg whites until stiff but not dry and beat in gradually 1 tablespoon sugar for each egg white (out of sugar called for in recipe) and set aside.
  • It is unnecessary to wash beater before beating yolks.
  • Add liquid to egg yolks and beat until lemon-colored and so thick that beater turns with difficulty.
  • Add lemon rind.
  • Beat in remaining sugar.
  • Combine yolks and whites and fold together with spoon until mixture is even.
  • Mix and sift remaining dry ingredients and cut and fold into egg mixture.
  • Do not beat after adding flour, to avoid breaking air bubbles.
  • Pour into un buttered tube pan (9-inch), two 9-inch layer pans, or 12 to 18 muffin tins.
  • Cut through mixture several times to break large air bubbles.
  • Bake 1 hour or more in moderately slow oven (3250 F.), if in angel-cake or other deep pan.
  • Bake 25 to 30 minutes in moderate oven (350F.) if in layer-cake pans or individual tins.
  • Invert on wire cooler and let stand until cold.
  • Loosen with spatula or knife.