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American Sponge
Cake: Preheat
oven to 350 degrees F (177 degrees C) and place rack in center of oven. Have ready an ungreased two-piece 10 inch (25 cm) tube pan.
Separate the
eggs while they are still cold, and cover the
whites and yolks with plastic wrap
to prevent a film from forming on the egg yolks and the whites from drying out. Let the yolks and whites reach
room temperature before using (this will take about 30 minutes). (Having
the yolks and whites at room temperature will ensure that the eggs reach their
full volume when beaten.)
Meanwhile
sift and measure the cake flour and then whisk the flour with 1/4 cup (50 grams)
of granulated white sugar. Measure another 1/4 cup (50 grams) of
granulated white sugar and set aside for beating with the egg whites.
Place the
final 1/2 cup (100 grams) of granulated white sugar in your electric mixer
fitted with the paddle attachment (or use a hand mixer). Add the egg yolks and beat
on high speed for about five minutes, or until they are thick, fluffy and light
colored (when you slowly raise the beaters the batter will fall back into the
bowl in a slow ribbon). At this point beat in the vanilla extract, water, and
lemon zest. Sift the flour/sugar mixture over the batter but do not fold
in. (You will fold the flour mixture into the batter along with the beaten
egg whites.)
In a clean bowl, with the whisk
attachment, whip the egg whites until foamy. Add the cream of tartar and
continue beating until soft peaks form. Gradually add the 1/4 cup (50
grams) of granulated white sugar and continue beating until the egg whites are shiny
and stiff peaks form. Gently fold a little of
the whites into the batter to lighten it, and then add the rest of the whites,
folding just until incorporated. Do not over mix or you will deflate the
batter. Pour the batter into the tube pan, evenly spreading the cake
batter with your spatula.
Bake in the preheated oven for 30 - 35 minutes or
until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and immediately invert. If your tube pan does not have
feet then place on top of a bottle or bowl. Cool for at least one hour before unmolding. Run a
spatula or sharp knife around the inside of the pan and then remove the center
core of the pan. Then run the spatula or knife along the bottom and center
core of the pan. Invert the cake onto a greased wire rack.
At this point the cake can be served plain
with a dusting of confectioners (powdered or icing) sugar or with fresh fruit
and softly whipped cream.
For Whipped Cream: In a large mixing bowl place the whipping cream,
vanilla extract, and sugar and
stir to combine. Cover and chill the bowl and beaters in the refrigerator for at
least 30 minutes. When chilled, beat the mixture until stiff peaks form.
The cake can be stored in the refrigerator in
an airtight container for a few days. This cake is best the day it is
made.
Adapted from:
Beranbaum. Rose
Levy. "The Cake
Bible". William Morrow and Company, Inc. New York: 1988.
Stern, Bonnie.
"Cooking with Bonnie Stern". Random House of Canada. Toronto: 1986.
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