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Sunshine Sponge Cake

This is one of my favorite cakes to make. I prepare it for company or a bake sales and it is a hit every time!—Helen Woronik, Salem, Connecticut
  • Total Time
    Prep: 25 min. Bake: 45 min.
  • Makes
    14 servings

Ingredients

  • 9 eggs, separated
  • 1/4 cup water
  • 1 tablespoon minced fresh lemon verbena leaves
  • 1 teaspoon vanilla extract
  • 1-1/2 cups sugar, divided
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • LEMON BUTTER FROSTING:
  • 4-1/2 cups confectioners' sugar
  • 1/3 cup butter, softened
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • Daisies and additional lemon verbena leaves, optional

Directions

  • Preheat oven to 350°. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside.
  • In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate.
  • In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired.
Editor's Note
Verify that flowers are edible and have not been treated with chemicals.
Nutrition Facts
1 slice: 363 calories, 8g fat (4g saturated fat), 148mg cholesterol, 184mg sodium, 69g carbohydrate (57g sugars, 0 fiber), 5g protein.

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