Double Lemon Sponge Cake

By cecelia26_

Ingredients

• Cake:
• 1-1/2 cups cake flour
• 1 teaspoon Argo® Baking Powder
• Pinch of salt
• 6 eggs, separated
• 1-1/2 cups sugar
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla
• 1 teaspoon lemon extract
• 1/2 teaspoon cream of tartar
• yellow food coloring, optional
• Lemon Frosting:
• 3 cups powdered sugar
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla
• 1 teaspoon lemon extract
• 2-3 tablespoons milk
• yellow food coloring, optional

Details

Adapted from dulcedough.com

Preparation

Step 1

Cake:
Preheat oven to 325ºF.

Mix cake flour, baking powder and salt; set aside. Beat egg yolks in large mixer bowl until very thick and lemon colored. Gradually beat in sugar. Add the flour mixture alternately with the water, lemon juice, extracts, and food coloring, if desired.

Beat egg whites with cream of tartar until stiff. Gently fold egg yolk mixture into beaten egg whites.

Pour into an ungreased 10 x 4-inch tube pan. Bake for 60 to 65 minutes, or until top springs back when lightly touched. Turn pan upside down over a glass bottle to cool. Remove from pan. Cool cake completely and frost with Lemon Frosting.

Frosting:
Mix all ingredients with electric mixer until frosting is of desired consistency.