Sponge Cake

I have always loved the taste of my aunt's moist, lemony Passover Sponge Cake. However, when I attempted to make Sponge Cake last year, I must have done something wrong.  I was so upset that after using 9 eggs and separating them very carefully, the cake did not rise as it should have. This year, I asked my aunt if she could teach me how to make it properly. My vision...to photograph her as she baked a sponge cake for our seder. What a great success!

On a side note...you might recognize my aunt from her second home located at Bayview and Eglinton called Duff's Famous Wings.  When she is not at the restaurant working, she is often at home cooking up a storm for the family, always making delicious meals and desserts. I thought that I could learn a few tips from her. The pressure she felt while I was taking photos of her as she was making the cake was too cute!  She did it though and made a yummy cake. Thanks Auntie Helen!

Here are the ingredients you will need. 

Here is a list of some of the supplies you will need:

-stand mixer with two bowls  (key to being efficient)

-whisk attachment

-bowl for separating the eggs

-lemon zester

-lemon juicer

-measuring cups

-strainer

-spatula

-10" tube pan

How to Make Auntie Helen's

 Sponge Cake

Separate 9 eggs one at a time.  Be sure that none of the yolks mix with the whites.  I suggest using your hands.  After all, they are your best tools in the kitchen!

Lots of eggs are used on Passover! 

I used 30 the other day, just to make matza balls!

Grate the zest of two lemons.

Be sure to wash the outside of the lemons before using them. 

Juice the lemons.  Rolling them on the counter first, produces more juice.  Cut in half and extract as much lemon juice as you can. Use a strainer to strain all of the pulp and seeds. 

   

Add sugar and lemon juice to yolks.  Beat until fluffy.

Continue to add sifted cake meal, potato starch and lemon rind to egg yolks. Beat and set aside.

In a separate bowl, beat egg whites and salt. Auntie Helen's tip: The egg whites are ready when the bowl is flipped over the whites do not fall out!

Fold beaten egg whites into batter.

Looks good!

Pour into an ungreased 10 inch tube pan.

Bake at 350 for just over an hour.

Remove from oven.

Invert pan immediately and let cool for 2-3 hours.

Tada!  This looks so much better than mine did last year.  It even makes a spongy sound when squashed!

To make your own Sponge Cake follow the recipe below.

9 eggs separated at room temperature
2 cups white sugar
6 tablespoons water
2 ½ teaspoons grated lemon rind
¼ cup lemon juice (approximately 2 lemons)
1/2 teaspoon salt
¾ cup cake meal
3/4 cup potato starch

In one bowl, beat egg yolks with water, lemon juice and sugar until light and fluffy. (3 minutes at medium speed using an electric mixer). Gradually add cake meal, potato starch and lemon rind and continue beating for an additional 2 minutes at medium speed.

In a separate bowl, beat egg whites with salt until a very firm peak is formed. Fold beaten egg whites into batter gently but thoroughly.

Pour into an ungreased 10 inch tube pan, and bake in oven at 350 degrees for one hour and 10 minutes, or until cake springs back when touched lightly with finger.

Invert pan and cool thoroughly (a few hours) before removing cake from pan. Shave inside of cake with a sharp knife to easily remove it from pan.

For a real treat, top with whipped cream and berries. 

Enjoy!