Lemon sponge

[emzilyn]

I'm in the process of making a lemon sponge cake for my mother. I have a good feeling about this cake. I have the feeling that it's going to be awesome. Or is that a sick feeling, from licking the bowl? I can't tell.

I think the lemon juice made the egg whites stiffer, because when I folded in the dry ingredients the cake mixture seemed to EXPAND

Comments

[recca_cat]

My Dad suggests that you don't cook it any hotter, but just check the moisture at the minimum time and then every five or so minutes afterwards until it reaches the appropriate texture, and then take it out. But be careful because the cooking time mightn't change much at all (eg; my birthday cake was two cake mixtures swirled through together, but it only took the time of one cake mixture to cook through).

...I hope that helps. I really am no use for kitchen advice. ^^;

[emzilyn]

Thank you for your help! It's always hard with sponges, because they don't look cooked until they've cooled a bit. I'll see if I can get one done properly and take it on Thursday.

[recca_cat]

I'll trust your judgement on the sponges (which thus far in my lifetime I've never had the courage to attempt, delicious though they are).

Ooh, tempting! Thursday is looking better by the hour, especially with a potential dystopian/utopian sci-fi television series comparison sesson. :D

[emzilyn]

I never attempted sponges until Lisa brought me to her Grandmother Smith, who taught us how. I have a recipe, if you wish to have one. You need an electric beater, though, as it doesn't work as well with a hand whisk.

I will remember to return Blake's 7, if it is the last thing I do!

[imaniakelman]

Do let us know how the next try turns out.