Sponge Cake

Lemon Sponge Cake


2/3 cup Mina's Purely Divine All-Purpose Baking Mix
1 ½ tsp. baking powder
½ tsp. salt
9 egg yolks
1 large egg
1 ½ cup sugar
1 Tbsp. lemon zest
1 Tbsp. lemon juice
½ tsp. lemon extract
¾ cup boiling water


Preheat oven to 325°F.

Line bottoms of two 9" cake pans with parchment paper, do not grease or spray

Sift mix, baking powder, and salt 3 times and set aside

In mixer bowl combine egg yolks and egg, beat 5 minutes until thick and creamy

Slowly add sugar and beat 10 minutes

Fold in lemon juice, lemon zest and lemon extract

Sift dry ingredients into the bowl and fold until combined. Do not over mix

Add boiling water and fold in until just blended

Pour into pans and smooth tops

Bake 40-45 minutes until tops become golden and pick comes out clean

Cool in pans. Run knife around sides to loosen

Yields: Two 9" round cakes
Lemon Sponge Cake

Mini Sponge Cakes:

Cut out cake with 2 ½ inch cookie cutter rounds

Top one piece with frosting, whipped cream or pastry cream

Top each with another round

Dust top with confectioners sugar and lemon zest