4 eggs, separeted
1 tablespoon lemon juice
1 1/2 tablespoons cold water
1 teaspoon vanilla extract
1 cup (200 grams) sugar
1/4 teaspoon salt
1 cup (140 grams) cake flour
1 1/4 teaspoon baking powder
How to make Cream Sponge Cake:
Preheat oven to 325 deg Farenheit. Grease two 8-inch round cake
pans (or one jelly roll pan) and line with wax paper, cut to fit.
Beat egg yolks with lemon juice, cold water and vanilla until thickl
and pale. Gradually add 3/4 cup of the sugar and blend well, set
aside.
Beat egg whites separately until foamy. Add salt and continue beating
until soft peaks form. gradually add the remaining 1/4 cup sugar
and beat until stiff but not dry.
Gently stir a fourth of he whites into yolk mixture. Spoon remaining
whites into yolk mixture, then sift flour and baking powder on top.
Carefully fold until blended.
Spoon into prepared pans and bake, 15 minutes (for round cake pans)
or 12 minutes (for jelly roll pan) or just until toothpick inserted
in center of cake comes out clean.
For Roll Cake:
Prepare a muslin towel 20 x 20, lay on flat surface and dust with
flour. invert newly baked roll cake on it and immediately remove paper
lining and then roll up 9about 3 folds-top, middle, bottom) and cool
on rack. When cool fill and frost as desired.
Tapioca Flour, 1 lb.