Lemon Sponge Cake II

Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan. Ensure the pan is thoroughly coated to prevent sticking. (5 minutes)

Recipe View 5 mins In a large, clean mixing bowl, combine the egg whites and salt. Using an electric mixer with a whisk attachment, whip on medium-high speed until soft peaks form. (3-5 minutes)

Recipe View 3 mins Gradually add the 1/4 cup of brown sugar and fructose while continuing to whip. Increase speed slightly and whip to stiff, glossy peaks. Be careful not to overwhip. (2-3 minutes)

Recipe View 5 mins In a separate medium bowl, combine the egg yolks, brown sugar, and fructose. Whip with an electric mixer until the mixture is thick, pale yellow, and forms a ribbon when the beaters are lifted. (3-5 minutes)

Recipe View 1 mins Gradually mix in the fresh lemon juice until fully incorporated. The mixture may appear slightly curdled, which is normal. (1 minute)

Recipe View 5 mins Gently fold the sifted flour into the yolk mixture in three additions, using a rubber spatula. Mix until just combined, being careful not to overmix. (3-5 minutes)

Recipe View 7 mins Fold 1/3 of the egg whites into the yolk mixture to lighten it. Then, gently fold the yolk mixture into the remaining egg whites in two additions, until just combined. Be careful not to deflate the egg whites. (5-7 minutes)

Recipe View 1 mins Pour the batter evenly into the prepared tube pan. (1 minute)

Recipe View 45 mins Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean. (30-45 minutes)

Recipe View 10 mins Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)

Recipe View Dust with powdered sugar or a light glaze before serving, if desired. Enjoy!