Country Sponge Cake 1972 Recipe
Overview
Experience the nostalgia of baking with our delightful Country Sponge Cake 1972 recipe, straight from the heart of lovewithrecipes.com. This classic dessert combines the freshness of lemon with the lightness of a sponge cake, making it perfect for any occasion. With a total time of just 55 minutes, including 15 minutes of prep and 40 minutes in the oven, you can whip up this treat in no time.
Ingredients
Let’s gather our ingredients to ensure we’re all set to bake this wonderful Country Sponge Cake:
| Ingredients | Quantities |
|---|---|
| Eggs | 6 |
| Cream of tartar | 1/4 teaspoon |
| Granulated sugar | 1 cup |
| Salt | 1/4 teaspoon |
| Fresh lemon juice | 1 tablespoon |
| Lemon zest | 1 teaspoon |
| Cake flour | 1 cup |
Instructions
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Preheat your oven to 325 degrees Fahrenheit.
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Prepare your baking pan. It’s important to note that you’ll be using an UNGREASED angel food tube pan for this recipe.
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Beat egg whites: In a large mixer bowl, beat the egg whites until foamy.
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Add cream of tartar: Gradually add the cream of tartar and continue beating until stiff peaks form. Set aside this fluffy mixture.
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Prepare egg yolks: In another mixer bowl, beat the egg yolks on high speed for about one minute until they are creamy and slightly thickened.
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Incorporate ingredients: Add granulated sugar, salt, fresh lemon juice, and lemon zest to the egg yolks. Continue beating on high speed for approximately 5 minutes until the mixture is pale and creamy.
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Fold in flour: Using a spatula, gently and swiftly fold the cake flour into the egg yolk mixture until just combined. Take care not to overmix to maintain the airiness of the batter.
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Combine egg whites and yolk mixture: Take about 1/3 of the beaten egg whites and gently fold them into the yolk mixture to lighten it. Then, in two more additions, fold in the remaining egg whites until the batter is well combined, yet still airy. It’s okay if there are little patches of white remaining.
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Transfer to pan: Pour the batter into your UNGREASED angel food tube pan. Smooth the top gently with a spatula.
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Bake: Place the pan in the preheated oven and bake for about 40 minutes, or until the top of the cake is a beautiful golden brown color and a toothpick inserted into the center comes out clean.
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Cool: Once baked, remove the cake from the oven and place it on a cooling rack. Allow it to cool in the pan for about an hour undisturbed.
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Release from pan: After cooling, run a sharp knife around the edges and bottom of the pan to loosen the cake. Carefully tip the cake out of the pan onto the cooling rack to cool completely before serving or storing.
Serving Suggestions
This Country Sponge Cake 1972 pairs wonderfully with a light dusting of powdered sugar, a dollop of whipped cream, or a side of fresh berries for added freshness. Serve it as a delightful dessert at afternoon tea, a family gathering, or any special occasion where you want to impress with homemade goodness.
Nutritional Information
- Calories: 1704.1
- Fat Content: 29.7g
- Saturated Fat: 9.6g
- Cholesterol: 1116mg
- Sodium: 1012.6mg
- Carbohydrates: 310.5g
- Fiber: 2.4g
- Sugar: 201.5g
- Protein: 49g
Keywords
Lemon, Citrus, Fruit, Healthy, Less than 60 Minutes, Oven
Tips and Tricks
- Room temperature eggs: Ensure your eggs are at room temperature for better volume when beaten.
- Fold gently: When combining the egg whites with the yolk mixture, fold gently to preserve the airy texture.
- Cooling: Let the cake cool completely before cutting to ensure it sets properly.
Conclusion
With its light, fluffy texture and refreshing lemon flavor, our Country Sponge Cake 1972 recipe is sure to become a favorite in your home. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and rewarding. Enjoy the process of baking and sharing this classic dessert with your loved ones!
