Lemon Sponge Cake with Strawberry Syrup

By lauramae

Ingredients

• 6 6 6 egg yolks
• 1 1/2 1 1/2 1/2 cup sugar
• 6 6 6 tablespoons lemon juice
• 1 1/2 1 1/2 1/2 cup cake flour
• 6 6 6 egg whites
• 1 1 1 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon salt

Details

Servings 1
Adapted from domestically-speaking.com

Preparation

Step 1

Directions

Beat egg yolks until thick and lemon colored. Gradually add the sugar and beat until smooth.

Add lemon juice, alternating with flour to the egg yolk mixture. Beat thoroughly.

Beat egg whites until almost stiff, then add baking powder and salt. Beat until they will hold a point.

Fold the egg white mixture into the egg yolk mixture. Place into an ungreased bundt pan.

For the strawberry syrup I added 3 cups of frozen strawberries, 1/4 cup of sugar, the juice of 1/2 of a lemon and 1 teaspoon of vanilla in a saucepan. Heat on medium low until the berries are softened. Let the strawberries cool and then puree in the blender.



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