Ingredients for Country Sponge Cake 1972
- 4 large eggs
- Cream Of Tartar
- Granulated Sugar
- 1/2 teaspoon salt
- Fresh Lemon Juice
- Lemon
- Cake Flour
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How to Make Country Sponge Cake 1972
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cool, frost or serve with your favorite toppings, such as fresh strawberries and whipped cream or sliced peaches and cream.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
806g
Fat
47g
Carbs
103g
