Ma B's biskuit tortenboden (German sponge cake)

dessert

Photo by Deb A.
Adapted from kitchenproject.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kitchenproject.com

Ingredients

  • 4

    eggs separated

  • 3

    / 4 cup sugar

  • 1

    cup flour sifted

  • 2

    teaspoons vanilla extract

  • 1

    teaspoon lemon peel (optional)

  • 1

    tablespoon lemon juice or cream of tartar

  • icing and fruit of your choice

  • (pictured is whipped cream and strawberries)

Directions

Pre heat oven to 350 degrees F Whip the egg whites with the vanilla and lemon juice or cream of tartar till stiff. The lemon juice or cream of tartar will help stabilize the egg whites. Whip the egg yolks till they are creamy, add the sugar. Continue whipping till the mixture falls off the beater in ribbons Fold the mixture into the egg whites. For those not use to folding, use a rubber spatula and start at the bottom of the bowl and use a turning motion to mix it in. Add the sifted flour and lemon peel by sprinkling in small batches and gently folding in. Be careful to not over mix. Place into a 9 or 10 inch Spring form pan that has been buttered and floured on the middle shelf for 15 to 20 minutes or till a toothpick comes out clean Remove from the oven and let cool for 10 minutes before unmolding allow to cool completely before applying icing and fruit toppings.

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