Sunshine Sponge Cake Recipe
Sunshine Sponge Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min.

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

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 at 350° for 45-50 minutes or until top springs back when lightly touched. 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. Yield: 14 servings.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Sunshine Sponge Cake in Birds & Blooms August/September 1998, p55

Nutritional Facts

1 slice: 363 calories, 8g fat (4g saturated fat), 148mg cholesterol, 184mg sodium, 69g carbohydrate (57g sugars, 0 fiber), 5g protein.

  • 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
  1. 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 at 350° for 45-50 minutes or until top springs back when lightly touched. 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. Yield: 14 servings.
Editor's Note: Verify that flowers are edible and have not been treated with chemicals.
Originally published as Sunshine Sponge Cake in Birds & Blooms August/September 1998, p55

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