Lemon Sponge Cake II Tasty Recipes

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Lemon Sponge Cake II

"A natural, superb, flavorful lemon sponge cake."

Ingredients :

7 egg whites
1/4 cup brown sugar
1/four cup fructose (fruit sugar)
1/2 teaspoon salt
4 egg yolks
1/4 cup brown sugar
1/4 cup fructose (fruit sugar)
three/4 cup all-reason flour
1/four cup sparkling lemon juice

Instructions :

Prep : 30M	Cook : 14M	Ready in : 1H15M

Preheat oven to 350 ranges F (a hundred seventy five levels C).Grease and flour a 10 inch tube pan.
In a huge mixing bowl, integrate the egg whites and salt. Whip with an electric mixer till tender peaks form. Continue mixing while step by step adding the 1/4 cup of brown sugar and fructose. Whip to stiff peaks, but not blocky.
In a medium bowl, combine the egg yolks, brown sugar and fructose. Whip with an electric powered mixer until stiff and pale. Gradually mix within the lemon juice. Remove from mixer and fold sifter flour in through hand with a rubber spatula. Fold 1/3 of the egg whites into the yolk mixture until properly mixed, then fold the yolk mixture into the final egg whites. Pour batter frivolously into the organized pan.
Bake for 30 to 45 minutes within the preheated oven, until a toothpick inserted comes out clean. Allow the cake to cool for 10 mins in the pan earlier than inverting onto a twine rack to cool completely.

Notes :

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