Aunt Sarah's Extra Fine Large Sponge Cake Recipe

Recipe: Aunt Sarah's Extra Fine Large Sponge Cake

History of the Recipe:
Aunt Sarah's Extra Fine Large Sponge Cake is a classic recipe that has been passed down through generations in our family. It originated from a handwritten recipe card belonging to Aunt Sarah, who was renowned for her amazing baking skills. This recipe has been enjoyed during special occasions and family gatherings for many years, bringing joy and delight to all who taste it.

Fun Facts:
1. Sponge cake is believed to have originated in Europe during the Renaissance era. It was a popular dessert among the nobility.
2. The name "sponge cake" comes from its light and airy texture, resembling a sponge.
3. Sponge cakes gained popularity in the United States during the 19th century when baking powder became widely available.

Ingredients:
- 2 cups granulated sugar
- 2-1/4 cups of flour
- 3/4 cup of boiling water
- 4 large eggs
- 2 even teaspoonfuls baking powder
- 1 teaspoonful lemon juice

Instructions:
1. Preheat the oven to a moderately hot temperature.
2. In a large mixing bowl, beat the egg whites until they form stiff peaks.
3. Add the sifted sugar to the beaten egg whites, gently folding it in.
4. In a separate bowl, beat the egg yolks until smooth and creamy.
5. Gradually add the beaten egg yolks to the egg whites and sugar mixture, gently folding it in.
6. Sift the flour and baking powder together three times and add it to the batter, folding it in gently.
7. Add the lemon juice to the batter and mix it well.
8. Carefully pour in the boiling water and gently fold it into the batter until fully incorporated.
9. Grease a tube pan and pour the batter into it, spreading it evenly.
10. Place the tube pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
11. Optional: To enhance the moistness of the cake, place a pan of hot water on the upper rack of the oven.
12. Once the cake is done baking, remove it from the oven and allow it to cool completely.
13. Dust the top of the cake with powdered sugar for an elegant finish.

Similar Recipe Dishes:
If you enjoyed Aunt Sarah's Extra Fine Large Sponge Cake, here are a few other similar recipe dishes you might want to try:

1. Angel Food Cake - A light and fluffy cake made with egg whites, sugar, vanilla extract, and a touch of cream of tartar. It is traditionally served without frosting and is often accompanied by fresh berries or a light glaze.

2. Chiffon Cake - A delightful cake that combines the lightness of a sponge cake with the richness of a butter cake. It is made with vegetable oil, egg yolks, beaten egg whites, sugar, flour, baking powder, and flavorings like lemon zest or vanilla extract.

3. Victoria Sponge Cake - A classic British cake, consisting of two layers of sponge cake sandwiched together with jam and whipped cream. It is often dusted with powdered sugar on top and is a popular choice for afternoon tea.

4. Genoise Cake - A versatile and slightly denser sponge cake made with whole eggs, sugar, flour, and butter. It is commonly used as a base for layered cakes, such as Strawberry Shortcake or Black Forest Cake.

Enjoy experimenting with these delightful cake recipes and create your own family traditions for generations to come!