Mocha Sponge Cake
Recipe Number: 1122882930
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Serves:
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
1 cup sugar
1 cup sifted cake flour
6 eggs, separated
1/2 teaspoon salt |
3 tablespoons (liquid) Postum or cereal coffee
(Proportions 1 1/2 tablespoons of Postum to 1 cup water)
1 tablespoon grated lemon rind |
| Cooking
Instructions: |
| Sift the sugar once. Sift the flour once before measuring, then three times more. Beat the egg yolks slightly (eggs should be at room temperature) and add 3/4 cup sugar, the coffee and rind, beating until light and creamy. Beat whites until foamy, add salt and continue beating, adding the remaining 1/4 cup of sugar gradually. Beat until the whites will hold a point. Then, with a whisk, fold the flour into the egg yolks. Fold in the beaten whites, being sure the mixture is well blended. Pour into an ungreased tube pan (10-inch). Place in a cold oven- set thermostat at 325 degrees and turn oven switch to bake. Bake for 55 to 60 minutes. When baked, invert pan and let cake hang until cold. Delicious served with whipped cream. |
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