Budget Sponge Cake - Recipe

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BUDGET SPONGE CAKE

2 eggs
1 cup sugar
a pinch of salt
2 tsp. baking powder
1 tbsp. lemon juice
5 tbsp. cold water
1 1/2 cups pastry flour

Preheat oven to 350°F. Grease and flour a shallow cake pan or muffin cups.

Separate eggs (whites in one bowl and yolks in another).

Beat egg yolks until thick, gradually adding sugar and beating with mixer.

In bowl with egg whites, add salt, lemon juice and water; beat egg whites until stiff and dry (they will no longer appear shiny).

Tip: Use only a clean bowl for mixing egg whites; do no re-use the same bowl that egg yolks were beaten in.

Mix and sift flour and baking powder. Add to these the yolk mixture. Cut and fold in beaten whites.

Bake in muffin pans or a shallow pan for 30 minutes.

If you don't have pastry flour, use 3/4 cup each all purpose flour and cake flour mixed well. All purpose flour can be used entirely, but cake will not be as light. Remember that when measuring, level measurements should be used; scoop and sweep excess flour across the top of measuring cup using a spatula.

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