American Sponge Cake:
6 large eggs, separated
1 cup (200 grams) granulated white sugar, divided
1 teaspoon pure vanilla extract
1 tablespoon water
Zest of 1 medium lemon
1 cup (100 grams) sifted cake flour
3/4 teaspoon cream of tartar
Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (15 grams) granulated white sugar
Fresh Berries
Note: Cream of tartar is used when whipping egg whites to stabilize them,
and to prevent over beating and the whites drying out.
American Sponge Cake: Preheat oven to 350 degrees F (177 degrees C) and
place rack in center of oven. Have ready an ungreased two-piece 10 inch (25
cm) tube pan.
Separate the eggs while they are still cold, and cover the whites and yolks
with plastic wrap to prevent a film from forming on the egg yolks and the
whites from drying out. Let the yolks and whites reach room temperature
before using (this will take about 30 minutes). (Having the yolks and whites
at room temperature will ensure that the eggs reach their full volume when
beaten.)
Meanwhile sift and measure the cake flour and then whisk the flour with 1/4
cup (50 grams) of granulated white sugar. Measure another 1/4 cup (50
grams) of granulated white sugar and set aside for beating with the egg
whites.
Place the final 1/2 cup (100 grams) of granulated white sugar in your
electric mixer fitted with the paddle attachment (or use a hand mixer). Add
the egg yolks and beat on high speed for about five minutes, or until they
are thick, fluffy and light colored (when you slowly raise the beaters the
batter will fall back into the bowl in a slow ribbon). At this point beat in
the vanilla extract, water, and lemon zest. Sift the flour/sugar mixture
over the batter but do not fold in. (You will fold the flour mixture into
the batter along with the beaten egg whites.)
In a clean bowl, with the whisk attachment, whip the egg whites until foamy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the 1/4 cup (50 grams) of granulated white sugar and continue
beating until the egg whites are shiny and stiff peaks form. Gently fold a
little of the whites into the batter to lighten it, and then add the rest of
the whites, folding just until incorporated. Do not over mix or you will
deflate the batter. Pour the batter into the tube pan, evenly spreading the
cake batter with your spatula.
Bake in the preheated oven for 30 - 35 minutes or until lightly browned and
a toothpick inserted in the middle comes out clean. Remove from oven and
immediately invert. If your tube pan does not have feet then place on top of
a bottle or bowl. Cool for at least one hour before unmolding. Run a
spatula or sharp knife around the inside of the pan and then remove the
center core of the pan. Then run the spatula or knife along the bottom and
center core of the pan. Invert the cake onto a greased wire rack.
At this point the cake can be served plain with a dusting of confectioners
(powdered or icing) sugar or with fresh fruit and softly whipped cream.
For Whipped Cream: In a large mixing bowl place the whipping cream, vanilla
extract, and sugar and stir to combine. Cover and chill the bowl and beaters
in the refrigerator for at least 30 minutes. When chilled, beat the mixture
until stiff peaks form.
The cake can be stored in the refrigerator in an airtight container for a
few days. This cake is best the day it is made.
Prettypinkbutterfly
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