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Sponge Cake
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2/3 cup Mina's Purely Divine All-Purpose Baking Mix |
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1 ½ tsp. baking powder |
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½ tsp. salt |
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9 egg yolks |
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1 large egg |
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1 ½ cup sugar |
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1 Tbsp. lemon zest |
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1 Tbsp. lemon juice |
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½ tsp. lemon extract |
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¾ cup boiling water |
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Preparation: |
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Preheat oven to 325°F. |
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Line bottoms of two 9" cake pans with parchment paper, do not grease or spray |
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Sift mix, baking powder, and salt 3 times and set aside |
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In mixer bowl combine egg yolks and egg, beat 5 minutes until thick and creamy |
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Slowly add sugar and beat 10 minutes |
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Fold in lemon juice, lemon zest and lemon extract |
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Sift dry ingredients into the bowl and fold until combined. Do not over mix |
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Add boiling water and fold in until just blended |
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Pour into pans and smooth tops |
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Bake 40-45 minutes until tops become golden and pick comes out clean |
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Cool in pans. Run knife around sides to loosen |
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Yields: Two 9" round cakes |
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Mini Sponge Cakes: |
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Cut out cake with 2 ½ inch cookie cutter rounds |
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Top one piece with frosting, whipped cream or pastry cream |
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Top each with another round |
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Dust top with confectioners sugar and lemon zest |
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