Lemon Breakfast Cake

This recipe is very similar to a sponge cake except it doesn’t get the airy light fluff that sponge cake does. It is slightly thicker like cake. You can add poppy seeds and it would taste just like lemon poppy seed muffins. To make this more light and fluffy, I believe I will need to lower the oven to 325 and possibly add in baking powder. My next goal is to master a sponge cake or angel food cake.
6 eggs, yolks and whites separated (room temperature)
1/2 cup water, ice cold
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups self-rising flour
3/4 teaspoon cream of tartar
Beat egg yolks until thick and lemon colored, about 1 minute.
Add water and continue beating until thick, about 2 minutes.
Gradually beat in sugar, then the extracts.
Fold in flour, a little at a time.
Beat egg whites until foamy, add the cream of tartar and beat until they form glossy peaks.
Fold the egg white mixture carefully into the cake mixture with a spatula.
Bake in a 10″ ungreased angel food cake pan at 350 degree oven for approximately 36-55 minutes. Mine takes about 39 minutes. Just keep an eye on it.
Let it cool and then remove the pan slowly so the cake doesn’t break.
Optional: top with fresh whipping cream and chopped up peanut brittle or Heath bars. Or sprinkle some powdered sugar on top. Perfect for a tea party or to dip in your hot coffee or tea.
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