I found this recipe (submitted by Mrs. H Dyck) in the 1973 edition of the Mennonite Treasury and the name caught my eye, because that is what my mom also called a simple white sponge cake. She did not have an angel food cake pan. so she make it in a spring form pan. I think she greased and floured it - somehow it worked.
This was our traditional birthday cake, filled with fruit and whipped cream. When I made it now, I mostly followed the directions in the following recipe. This cake is great with fresh berries or peaches and cream. You can also use it for a trifle.
- 6 eggs. divided
- 1 cup sugar
- grated rind of 1/2 lemon
- 2 Tbsp lemon juice
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- Beat egg whites until stiff. Set aside
- Beat egg yolks, gradually beating in the sugar until thick and lemon colored. Stil in lemon rind and juice.
- Fold about half of the beaten egg whites into the yolk mix, then blend in sifted, combined flour, baking powder and salt. ( I did not sift)
- With a spatula fold in the last of the beaten egg whites, using careful light strokes, until batter is light and fluffy with no more egg white showing.
- Bake in an ungreased angel food pan at 325 F for 10 minutes, 350 F for 20 minutes and 375 F for the last 10 - 15 minutes.
- Invert the pan over a wire rack, to cool upside down. Run a knife along edges, including bottom (if pan comes in two pieces) and shake it out.