International Recipes
Lemon Sponge Cake (Pantespani)
Yield: 24 servings
Ingredients
Cake
- 5 eggs, separated
- 1 cup granulated sugar
- 1 cup cake flour
- 1 1/4 teaspoons baking powder
- 1 lemon rind, grated
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
Syrup
- 1 1/2 cups granulated sugar
- 1 1/4 cups water
- Juice of 1 lemon
Instructions
- Beat egg yolks and sugar several minutes until light and creamy.
- Sift dry ingredients together and gradually add to batter. Add lemon rind and vanilla extract.
- Beat egg whites until stiff and fold gently into batter. Pour into greased and floured* 13 x 9 inch pan. Spoon melted butter evenly OVER top.
- Bake at 350 degrees F for 25 to 30 minutes.
- Slowly spoon cooled syrup over hot cake.
- Syrup: Combine sugar, water and lemon juice and gently boil for 5 to 7 minutes, or until a candy thermometer reaches 205 degrees F.
Notes
* For best results, use our Pan Release!