Hot Water Sponge Cake
A dish where yolks 2 eggs and sugar do the work.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- Yolks 2 eggs
- 1 cup sugar
- ⅜ cup hot water or milk
- ¼ teaspoon lemon extract
- Whites two eggs
- 1 cup flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Make it lactose-friendly
- ⅜ cup hot water or milk → lactose-free milk, oat milk, or almond milk
Steps
- Beat yolks of eggs until thick and lemon-colored, add one-half the sugar gradually, and continue beating; then add water, remaining sugar, lemon extract, whites of eggs beaten until stiff, and flour mixed and sifted with baking powder and salt. Bake twenty-five minutes in a moderate oven in a buttered and floured shallow pan.
Nutrition (estimated, per serving)
| Calories | 430 |
|---|---|
| Protein | 5.3 g |
| Fat | 1.4 g |
| Carbs | 100.6 g |
| Fiber | 1.1 g |
| Sodium | 455 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States