Sponge Cake a la Nero Wolfe

Part of the DQ birthday bash, this is the sponge cake recipe from the Nero Wolfe cook book plus fresh strawberries and whipped cream.

First the source material:

So that you people who can’t figure out where I got my “photographic skillz” here’s the recipe typed out:

6 egg whites
1 cup sugar, sifted twice
5 egg yolks
1 Tablespoon lemon juice
Grated rind of 1/2 lemon
1 cup all-purpose flour
1/4 teaspoon salt

Preheat oven to 325 degrees F. Beat the egg whites until stiff but not dry, and beat in half the sugar. Beat the egg yolks in a separate bowl until they are thick and lemon colored. Add the lemon juice and rind, and beat again. Beat in the remaining sugar, and continue beating until smooth. Combine the two mixtures. Sift flour three times, and add the salt; fold it into the batter. Pour the batter into an ungreased cake tin with a funnel in the middle. Cut through the batter with a knife several times to break the air bubbles. Bake for 1 hour. Turn the pan upside down on a cake cooler and let it stand until cold. Loose the cake with a spatula, and let the cake drop out of the pan by its own weight.

1. I do not have a sifter. I looked for a sifter because I was going to actually try to make this cake according to plan but in the places I looked there was not a sifter to be found. Besides, it is not in my nature to sift flour three freeking times, so I sort of squiggled it about a bit when I was measuring and called it good. It seemed to work for both flour and sugar so there you go.

2. I do not have a cake tin with a funnel that isn’t a Bundt pan and darned if I was going to put any ungreased anything into a Bundt pan. Do you know how many crevices a Bundt pan has? Crimony, I’d be there all day waiting for a cake to just fall out of an ungreased Bundt pan by itself. I used a 9 x 13 pan lined with parchment paper. It worked pretty well.

3. Because of the funnelless pan nature of number 2, I reduced the cooking time to 20 minutes. That was exactly right.

4. This is the first sponge cake I’d ever made, it went pretty well. I’m still not sure what “dry” egg whites are but I know what stiff egg whites are so I just assumed that I would stop once I hit stiff. Which I did. Still not sure what “dry” egg whites is all about.

5. Yolks don’t really turn lemony colored as much as they get air bubbles and become a lighter yellow. Or maybe I didn’t beat them enough but I only have 10 minutes of electric beatering in me before I deem stuff “lemon yellow”.

6. The cake was pretty sticky but also fantastically yummy. The lemon rind makes it really tasty zingy.

2009: It turns out I misread the question and it was not drinks per week but drinks per day. Whoops. My doc said that we were about to have one of those conversations about the 3-4 drinks a day answer, I said my wallet wouldn’t be able to handle a 3-4 drinks per day habit so we’re all good and on the same page now.

2008: No fluted spongecake pan no update..

2007: Holy cow…did I just not post for an entire week?

2006: Can’t sift, no post today.

2005: JSFR: Lotte Inryo Mix 5

2004: Day…four I think of the “Teach boo to sew” project and DQ’s machine has not gone up in a brilliant cloud of smoke. Yet.

2003: JSFR: Edamame Pretz

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