An Old-Fashioned Cream Sponge Cake

Cream Sponge Cake

 Photo credit  - williewonker

  1 cup cake flour

  1 teaspoon baking powder

  ¼ teaspoon salt

  2 eggs -- separated

  2 tablespoons sugar

  ½ cold water

  1 teaspoon lemon rind -- grated

  ¾ sugar

  1 teaspoon lemon juice

Sift dry ingredients. To egg yolks, add water, lemon rind and beat with rotary egg beater until light and foamy. Add sugar slowly; then add flour, in small amounts, beating with beater enough to blend.

Beat egg whites until foamy throughout, add lemon juice and 2 teaspoons sugar and beat until stiff enough to hold up in peaks. Fold into flour mixture. Bake 350^oF about 25 minutes.

Description:  "from Mom's recipe box"

Photo credit - yum9me

NOTES : Serve with Lemon Cream Filling and Sauce Recipe

Lemon Cream Filling and Sauce

  1 cup sugar
  5 tbsp flour
  1 egg -- slightly beaten
  1/3 cup lemon juice
  2/3 cup water
  2 teaspoons butter
  ¼ cup cream, whipped
  ¾ cup cream, whipped

Combine sugar and flour in top of double boiler. Add egg, lemon juice, water and butter. Mix.

Place over boiling water and cook 10 minutes.

Chill.

Fold in ¼ cup of whipped cream. Use half to spread between cake layers. To the other half, fold in ¾ cup of the whipped cream, and use as a sauce.

Shared by Sandy