lemon sponge cake

Generously grease a 10 inch tube or bundt pan with butter. 
     Fill a large pot or wok with enough water for steaming. Put steamer rack or
          tray in the water (or use a trivet or tuna fish can with ends removed) in
          center of pan. Make sure your baking pan will fit easily down inside   ‘steamer’.
     Heat water to boiling.
     Whisk together:
          2 c. Summers Sprouted Spelt Flour
          1 1/2 c. Sucanat or maple sugar (or a combination) 
          2 tsp. baking powder       1/2 tsp. baking soda  
          1/2 tsp. sea salt 
     Separate 5 large eggs and beat egg whites until stiff.
     Add and stir into the flour mix until smooth:
          1 c. yogurt       5 egg yolks 
          Juice of 2 organic lemons          
          1-2 tsp. lemon extract 
          Grated rind off the 2 organic lemons

Fold egg whites into the batter & immediately pour into the baking pan. 
     Place pan in steamer above boiling water. Check water level every 15
          minutes & add more boiling water if necessary.
     Cover & steam over high heat for 55-60 minutes or until cake is
          springy to touch. 
     Remove cake from steamer & allow to cool slightly. 
     Unmold onto platter & cut into slices. Serve warm or cold. While still
          warm, top with glazing or frosting, if desired. 
     To reheat, steam 8-10 minutes.

     Variation for Orange Sponge Cake: the juice of 2 organic oranges,
          the grated rind of the orange and 1-2 tsp. orange ex

Lemon Sponge Cake

Ingredients
  

  • 2 c Summers Sprouted Spelt Flour
  • 1 1/2 c Sucanat or maple sugar (or a combination) 
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 5 large eggs
  • 1 c yogurt
  • 2 organic lemons, juiced
  • 1-2 tsp lemon extract
  • grated rind from 2 juiced organic lemons

Instructions
 

  • Generously grease a 10 inch tube or bundt pan with butter. 
  • Fill a large pot or wok with enough water for steaming. Put steamer rack or tray in the water (or use a trivet or tuna fish can with ends removed) in center of pan. Make sure your baking pan will fit easily down inside  'steamer'.
  • Heat water to boiling.
  • Whisk together:  2 c. Summers Sprouted Spelt Flour, 1 1/2 c. Sucanat or maple sugar (or a combination),  2 tsp. baking powder,  1/2 tsp. baking soda, 1/2 tsp. sea salt
  • Separate 5 large eggs and beat egg whites until stiff.
  • Add and stir into the flour mix until smooth: 1 c. yogurt, 5 egg yolks, Juice of 2 organic lemons, 1-2 tsp. lemon extract, Grated rind off the 2 organic lemons 
  • Fold egg whites into the batter & immediately pour into the baking pan. 
  • Place pan in steamer above boiling water. Check water level every 15  minutes & add more boiling water if necessary.
  • Cover & steam over high heat for 55-60 minutes or until cake is springy to touch
  • Remove cake from steamer & allow to cool slightly. 
  • Unmold onto platter & cut into slices. Serve warm or cold. While still  warm, top with glazing or frosting, if desired. 
  • To reheat, steam 8-10 minutes.
    Variation for Orange Sponge Cake: the juice of 2 organic oranges,  the grated rind of the orange and 1-2 tsp. orange extract.

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