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Lemon Sponge Cake II
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious lemon sponge cake bursting with flavor.
Ingredients:
  • 7 egg whites
  • 0.25 cup fructose (fruit sugar)
  • 0.5 teaspoon salt
  • 0.75 cup all-purpose flour
  • 0.25 cup fresh lemon juice
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and generously grease and flour a 10-inch tube pan.
  • In a large mixing bowl, whisk together the egg whites and salt using an electric mixer until soft peaks form. Gradually add the 1/4 cup of brown sugar and fructose while continuing to mix. Whip until stiff peaks form, ensuring they are not blocky.
  • In a medium bowl, whisk together the egg yolks, brown sugar, and fructose until stiff and pale using an electric mixer. Slowly incorporate the lemon juice. Gently fold in the sifted flour by hand using a rubber spatula. Blend 1/3 of the beaten egg whites with the yolk mixture, then gently fold in the rest of the egg whites. Pour the batter into the prepared pan evenly.
  • Bake in the preheated oven for 30 to 45 minutes until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

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