lemon sponge cake

Generously grease a 10 inch tube or bundt pan with butter.
     Fill a large pot or wok with enough water for steaming. Put steamer rack or
          tray in the water (or use a trivet or tuna fish can with ends removed) in
          center of pan. Make sure your baking pan will fit easily down inside   ‘steamer’.
     Heat water to boiling.
     Whisk together:
          2 c. Summers Sprouted Spelt Flour
          1 1/2 c. Sucanat or maple sugar (or a combination)
          2 tsp. baking powder       1/2 tsp. baking soda
          1/2 tsp. sea salt
     Separate 5 large eggs and beat egg whites until stiff.
     Add and stir into the flour mix until smooth:
          1 c. yogurt       5 egg yolks
          Juice of 2 organic lemons
          1-2 tsp. lemon extract
          Grated rind off the 2 organic lemons

Fold egg whites into the batter & immediately pour into the baking pan.
     Place pan in steamer above boiling water. Check water level every 15
          minutes & add more boiling water if necessary.
     Cover & steam over high heat for 55-60 minutes or until cake is
          springy to touch.
     Remove cake from steamer & allow to cool slightly.
     Unmold onto platter & cut into slices. Serve warm or cold. While still
          warm, top with glazing or frosting, if desired.
     To reheat, steam 8-10 minutes.

Variation for Orange Sponge Cake: the juice of 2 organic oranges,
the grated rind of the orange and 1-2 tsp. orange ex

Lemon Sponge Cake

2 c Summers Sprouted Spelt Flour
1 1/2 c Sucanat or maple sugar (or a combination)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
5 large eggs
1 c yogurt
2 organic lemons, juiced
1-2 tsp lemon extract
grated rind from 2 juiced organic lemons

Generously grease a 10 inch tube or bundt pan with butter.
Fill a large pot or wok with enough water for steaming. Put steamer rack or tray in the water (or use a trivet or tuna fish can with ends removed) in center of pan. Make sure your baking pan will fit easily down inside 'steamer'.
Heat water to boiling.
Whisk together: 2 c. Summers Sprouted Spelt Flour, 1 1/2 c. Sucanat or maple sugar (or a combination), 2 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. sea salt
Separate 5 large eggs and beat egg whites until stiff.
Add and stir into the flour mix until smooth: 1 c. yogurt, 5 egg yolks, Juice of 2 organic lemons, 1-2 tsp. lemon extract, Grated rind off the 2 organic lemons
Fold egg whites into the batter & immediately pour into the baking pan.
Place pan in steamer above boiling water. Check water level every 15 minutes & add more boiling water if necessary.
Cover & steam over high heat for 55-60 minutes or until cake is springy to touch
Remove cake from steamer & allow to cool slightly.
Unmold onto platter & cut into slices. Serve warm or cold. While still warm, top with glazing or frosting, if desired.
To reheat, steam 8-10 minutes.
Variation for Orange Sponge Cake: the juice of 2 organic oranges, the grated rind of the orange and 1-2 tsp. orange extract.

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Cakes | Original Recipes

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lemon | Summers Sprouted Spelt flour

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