Lemon Sponge

Ingredients
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1 cup Egg Yolk
1 5/8 cups Water -- ROOM TEMP.
1 1/8 cups Salad Oil
1 tablespoon Vanilla
1 1/2 teaspoons Lemon Extract

18 ounces Cake Flour
22 ounces Sugar
1 1/4 ounces Baking Powder
1/2 ounce Salt

IN A LARGE 1/2 MOON BOWL COMBINE THE WET INGREDIENTS 1 ST THEN SIFT IN
THE DRY INGREDIENTS.

WHISK THE WET AND DRY TOGETHER.

WHIP 2 1/4 CUP EGG WHITE WITH 2 t CREAM OF TARTER START ON NO. 2 AND
FINISH ON HIGH TO FIRM MOIST PEAK FOLD THE WHITES INTO THE BATTER.

TH ENHANCE THE FLAVOR OF THE BATTER YOU MAY USE THE ZEST OF TWO LEMONS,
THESE WILL BROWN ON THE SURFACE AND IF USED SHOULD BE ADDED TO THE BATTER
MIXTURE PRIOR TO THE EGG WHITES.

OR

BRUSH THE CAKE WITH A LEMON SIMPLE SYRUP



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NOTES : IF THE SUGAR WEIGHS MORE THEN THE CAKE FLOUR THE CAKE WILL FALL IN
THE CENTER. TO PREVENT THIS FROM HAPPENING:
DO NOT GREASE PAN, INSTEAD JUST PRIOR TO PUTTING THE BATTER IN
WIPE PAN WITH A MOIST TOWEL ALLOWING SOME OF THE WATER DROPLETS TO
REMAIN.

FILL THE PAN 2/3 FULL AND BACK AT 350 DEGREES UNTIL IT SPRINGS
BACK TO TOUCH , I.E. 9'' WILL TAKE 22 MIN.

TO REMOVE TURN THE CAKE UPSIDE DOWN ONTO A SHEET WITH PARCHMENT
PAPER ALLOW TO COOL AND STORE.

RUN A SMALL SPATULA ALONG THE SIDES TO CUT THE CAKE FREE APPLYING
CONSTANT PRESSURE.

AS THE CAKE IS UPSIDE DOWN SHARPLY WHACK IT, TURN REPEAT UNTIL
ALL ,SIDES ARE DONE.

FOR A BASIC SPONGE CAKE INSTEAD OF THE LEMON EXTRACT USE ALMOND.

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