Recipe: Thin Sponge Cake Layer for Junior's Cheesecake

Thin Sponge Cake Layer for Junior's Cheesecake

1/2 cup cake flour, sifted
1 Tsp. baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus 2 tablespoons sugar
1 tsp. pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 tsp. cream of tartar

1. Preheat the oven to 350F. (180C) and generously
butter a 9-inch springform pan. Sift the cake
flour, baking powder and salt together in a
medium-sized bowl and set aside.
2. Beat the egg yolks together in a large bowl
with an electric mixer on high speed for 3
minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and
continue beating until thick light-yellow ribbons
form in the bowl, about 5 minutes more. Beat in
the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and
stir it in by hand until no more white flecks
appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat
the egg whites and cream of tartar together on
high speed until frothy. Gradually add the
remaning 2 tablespoons sugar and continue beating
until stiff peaks form(the whites should stand up
in stiff peaks but not be dry). Stir about 1/3 cup
of the whites into the batter, then gently fold in
the remaining whites, don't worry if a few white
specks remain.
5. Gently spoon the batter into the pan. Bake the
cake just until the center of the cake springs
back when lightly touched, only about 10 minutes
(watch carefully). Let the cake cool in the pan
on a wire rack while you continue making the
cheesecake filling. Do not remove the cake from
the pan.
Serves 12 to 16.
One suggestion: keep an eye on this cake while
it bakes. There's not much batter, so it needs
only about 10 minutes of baking, only enough
time for the cake to turn light golden and set
on the top.
Liss, hope this is what you requested? Enjoy!!!