Lemon Sponge Cake
Ingredients
- 5 eggs, separated
- ½ tsp salt
- ½ tsp cream of tartar
- 1 cup Sweet Nothings Xylitol, divided in two
- 1 ½ tsp grated lemon zest
- 1 ½ Tbsp freshly squeezed lemon juice
- 2 Tbsp water
- ¾ cup plus 2 Tbsp cake flour
Directions
- In a large mixing bowl, beat egg whites and salt until foamy.
- Add cream of tartar and continue beating until soft peaks form.
- Gradually beat ½ cup Sweet Nothings Xylitol into egg whites, and beat until peaks are stiff, but not dry; set aside.
- In separate bowl, beat egg yolks until well blended.
- Gradually beat remaining ½ cup of Sweet Nothings Xylitol into egg yolks.
- Combine lemon zest, lemon juice and water; gradually add to egg yolks, and beat until light and fluffy.
- Fold flour into egg yolk mixture with a spatula until all ingredients are just blended, then fold this mixture into beaten egg whites until no streaks of yellow or white are visible.
- Spoon into ungreased tube pan and gently smooth top of batter.
- Bake at 180°C for 30-35 minutes or until toothpick inserted in centre comes out clean.
- After removing cake from oven, immediately invert cake, and allow it to cool completely before turning it right side up again.
- Remove from pan and slice with serrated knife.
