Lowney’s – Cream Sponge Cake

Ingredients

• 1 cup sugar (approx. 200g)
• ½ cup water (120ml)
• 5 egg yolks
• grated rind and juice 1 lemon
• 1⅛ cups flour (approx. 135g)
• 5 egg whites

Method

1. Cook water and sugar until it threads.
2. Beat egg yolks until lemon-colored and thick.
3. Add sugar sirup, lemon juice and rind, and beat until mixture is cold.
4. Cut and fold in the beaten whites and flour.
5. Bake in an angel cake pan forty to fifty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard