6 eggs, cold, separated
1 cup superfine or caster sugar
1/4 cup water
1 teaspoon lime juice (lemon juice in original recipe but I like lime)
1 teaspoon lime zest (lemon zest in original recipe)
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt
Prepare to bake. Preheat oven 350˚F. Use a two-piece tube cake pan, ungreased and unfloured.
Mix the yolks. Separate the eggs. It's best to separate them cold. In a large bowl, whip egg yolks on high speed until the yolks thicken and turn lemon yellow. It took forever with my 280 watt hand held mixer. Gradually add the sugar. Add the water, lime juice, lime zest, and cake flour. Combine until dry ingredients are just moistened. Set aside.
|Whipping the egg yolks until smooth and lemony|
|This is perfectly mixed and ready to pour into the pan|
|The bottle with the thinnest neck in my kitchen happened to be a bottle of Golden Mountain Seasoning Sauce|
|Perfect sponge cake|
Crème Fraîche (from The Cake Bible)
1 carton heavy cream (about 8 ounces)
1/2 carton sour cream (about 4 ounces)
2 tablespoons sugar
Whisk all ingredients in a medium bowl and refrigerate 15 minutes. Whip until stiff peaks form. Frost the cake. Reserve any remaining crème fraîche for serving with the cake.
|Sponge cake with crème fraîche frosting|