Chef Adam Rita No 10: Light and Easy Sponge Cake!

Chef Adam Rita




Ingredients

• 
  
  6 eggs


• 
  
  1/2 cup Splenda


• 
  
  1/2 cup Sugar


• 
  
  1/4 cup water
  


• 
  
  1 teaspoon lemon extract


• 
  
  1 teaspoon lemon zest


• 
  
  1 cup cake flour
  


• 
  
  1/2 teaspoon cream of tartar
  


• 
  
  1/4 teaspoon salt

Directions
Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in Splenda and sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.

In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.

Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

Chefs Notes: This cake is great for adding your own taste and additions too it like fresh berries or a little chocolate drizzle. Experiment with your favorite toppings!