ISO: ISO Lemon Sponge Cake recipe

[dawnnys]

My mother used to make this a looooong time ago and all I remember is it was in the shape of an angel food cake and was really dense. Does anyone have something similar - not light and cakey, but has more large airholes in it than a regular cake.

Thanks! By the way, why is a sponge cake named that? Anyone know?

 

[melissa-dallas]

I'm confused by your description as being dense and not light because a true

sponge cake has no fat and is similar to an angel food-just leavened by the air beaten in to the eggs. I think what people in this part of the country used to call sponge cakes are more truly a chiffon cake that has fat in it so maybe the terminology where you grew up was similar to down here. When I look at Flo Braker & Julia the sponge cake is made from a Genoise batter- the same as what is used for lady fingers. Here is a lemon chiffon link. Does this look close?

I think sponge cake comes from the same terminology as making a sponge to start bread.

http://www.bettycrocker.com/Recipes/recipe.aspx?recipeId=35338

 

[gayr]

DawnNYS - Here is Christopher Kimball's article and "Foolproof Sponge Cake" Recipe - Interesting >

article. I am also going to post the finished product from a blog - Novice Baker - with photo so you can see texture.

http://www.dailynewstranscript.com/archive/x207873007?view=print

 

[gayr]

From the Novice Baker Blog -Christopher Kimball's Recipe with Photos

http://novice-baker.blogspot.com/2008/05/looking-at-bright-side-mango-mascarpone.html

 

[dawnnys]

Could've been a chiffon cake even though the recipe said sponge. I won't know until

I try it - but thanks for this recipe - I'll give it a try this weekend.

 

[dawnnys]

Thank you Gay. This looks close. I love ATK w/Chris Kimball.

 

[gayr]

My pleasure Dawn, I hope you enjoy "the taste memory."

 

[patbastrop]

Wow, Gay, I have to try this! Thanks.

 

[gayr]

PatBastrop, Hope you enjoy the recipe when you try it.