Sponge cake
6 Whole eggs, separated
1/2 c Sugar
1 1/2 Tablespoons lemon juice
1 1/2 Tabsp grated orange rind
2 Tablespoons sherry
Or
1 Teaspoon almond extract
1 c Cake flour
1/2 Teaspoon salt
Have ingredients at room temperature at least an hour before baking.
Beat egg yolks until thick and lemon colored. Beat in sugar, lemon
juice, orange rind and sherry. Beat until foamy. Sift flour three
times and fold into egg yolks gently but thoroughly. Beat egg whites
until foamy, add salt and beat until stiff but not dry. Fold in
yolks. Pour batter into ungreased 9-inch spring-from pan and bake in
moderate oven (350), 50 to 60 min. Test by pressing lightly with
finger tip; if cake springs back at once, it is done.
Leave cake in pan to cool, and invert on wire rack. Remove from pan
after thoroughly cooled and cut into 4 layers. Fill between layers
with a custard filling.
Spread with sweetened whipped cream over top and sides of cake,
sprinkle w/candied fruit. Serve immediately.
Yields
12 Servings