Sponge cake
6 Whole eggs, separated
1/2 c Sugar
1 1/2 Tablespoons lemon juice
1 1/2 Tabsp grated orange rind
2 Tablespoons sherry
Or
1 Teaspoon almond extract
1 c Cake flour
1/2 Teaspoon salt
Have ingredients at room temperature at least an hour before baking. Beat
egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange
rind and sherry. Beat until foamy. Sift flour three times and fold into egg
yolks gently but thoroughly. Beat egg whites until foamy, add salt and
beat until stiff but not dry. Fold in yolks. Pour batter into ungreased
9-inch spring-from pan and bake in moderate oven (350), 50 to 60 min. Test
by pressing lightly with finger tip; if cake springs back at once, it is
done.
Leave cake in pan to cool, and invert on wire rack. Remove from pan after
thoroughly cooled and cut into 4 layers. Fill between layers with a custard
filling.
Spread with sweetened whipped cream over top and sides of cake, sprinkle
w/candied fruit. Serve immediately.
Yields
12 Servings