dish
Lemon Sponge Cake

12
Serves
174
Calories
12
Nutrients
10
Vitamins

Ingredients

pinch of salt
1 1/2 cups sugar
1/2 cup lemon juice
5 tablespoons cake meal
4 tablespoons potato starch

Cooking Instructions

1. Preheat the oven to 350°F.

2. In a mixer, whip the egg yolks on high speed while gradually adding half the sugar. Continue whipping until the mixture is thick and lemon colored, about 5 minutes. Add the juice and the zest.

3. Remove from the mixer and with a spatula, fold in the cake meal and potato starch.

4. Whip the egg whites on high speed while gradually adding the remaining half of the sugar. Continue whipping until medium peaks form, about 2 to 3 minutes. Gently fold the whites into the yolk mixture.

5. Spoon the mixture into an ungreased 10" tube pan with a removeable bottom. Bake until the cake is golden and springs back when touched, about 1 hour.

6. Invert the pan on its legs or over a bottle until it is completely cool. Remove from the pan and continue to cool on a cake rack.

Serving Size: 1/12 of the cake

Nutrition Information

Number of Servings: 12
Calories
174
Protein
5 g
Total Carbohydrate
31 g
Dietary Fiber
0 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
25 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
1 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
159 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
11 %
Percent Calories from Carbohydrate
69 %
Percent Calories from Fat
19 %
Vitamin A
241 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
6 mg
Vitamin D
20 IU
Folate
23 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
1 mg
Calcium
22 mg
Iron
1 mg
Phosphorus
70 mg
Potassium
63 mg
Sodium
60 mg
Zinc
0 mg