The story goes that Grandma A. would make a lot of sponge cakes to use up the cracked eggs they collected from the chicken coop. I would not complain. There are different flavors including chocolate, orange, lemon, and mint. Make the peppermint cake with red swirls for Valentines Day and top it with your crushed left over candy canes. The lemon is the perfect sweet spring treat topped with strawberries. We still have dozens of lemons hanging on the tree waiting to be used. I am amazed at how long they hang on before falling off. I also had an extra dozen eggs in the fridge. So a little lemony goodness was just the thing.
Here is Grandma's recipe straight from the Hyrum second ward cookbook. Really from a handwritten version my mom gave me, but the recipe is the same.
Lemon sponge cake
1 overflowing cup of egg whites, about 7
1/2 teaspoon cream of tartar
1 teaspoon salt
7 egg yolks (all the yolks from above, 7 more or less)
1 1/4 cup sugar
1/2 cup hot water
1 1/2 cup sifted flour
1 tablespoon lemon juice
zest of 1 lemon
Preheat oven to 325.
Beat egg whites, cream of tartar and salt until peaks form.
Beat yolks sugar, water, flour, lemon juice, and zest until smooth and the color of butter. The idea is to get as much air in as possible.
Carefully fold yolk mixture in to beaten whites being careful not to over mix. Maintain as much volume as possible. Pour in to a tube pan (not greased or non-stick).
Bake for approximately 60 minutes. Surface should appear dry.
Cool upside down.
Lemon glaze
lemon juice - about 1/2 lemon
butter - about 1 tablespoon
powdered sugar - I can't really say
Wing it from there. Drip over cake.
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