Junior’s Sponge Cake Crust
(from cursethedawn69’s recipe box)
Shows measurements for 8 and 9 inch crust
For a chocolate crust stir in 2 oz. of melted and slightly cooled bittersweet chocolate when you add the extracts.
Source: book
Categories: Dessert: Crust
Ingredients
- 1/4, 1/3 Cup sifted cake flour
- 12, 3/4 teaspoon baking powder
- Pinch of salt
- 2 extra large eggs, separated
- 1/4, 1/3 Cup sugar
- 3/4, 1 teaspoon pure vanilla extract
- 2 drops pure lemon extract
- 2 Tablespoons unsalted butter, melted
- 1/4 teaspoon cream of tartar
Directions
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Preheat the oven to 350 degrees and generously butter the bottom and sides of an 8 or 9 inch spring form pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
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In a small bowl, sift the flour, baking powder and salt together.
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Beat in the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 Tablespoons of sugar and beat until thick yellow ribbons form, about 5 minutes more. Beat in the extracts.
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Sift the flour mixture over the batter and stir it in by hand, just until no white flecks appear. Now, blend in the melted butter.
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Now, wash the mixing bowl and beaters very well. Put the egg whites and cream of tartar into a bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form. Fold about 1/3 of the egg whites into the batter, then the remaining whites.
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Gently spread the batter over the bottom of the pan, and bake just until set and golden, about 10 minutes. Touch the cake gently in the center. If it springs back it’s done.