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Lemon Honey Sponge Cake

Ingredients A    
10   Egg Whites (at room temperature)
¼ Cup Sugar
Ingredients B  
10   Egg Yolks (at room temperature)
1 Cup  Sugar
¾   Cup Lemon Juice
1  Cup  Honey
Cup Vegetable Oil
Ingredients C  
2 Cup All Purpose Flour
1 tsp. Baking Powder
¼ tsp.


  1. Preheat Oven 350°F.
  2. Sift Ingredients C in a bowl and set aside.
  3. Using an electric mixer and whisk Ingredients A into firm foam. Remove from mixer and set aside for later use.
  4. In a separate mixing bowl, beat Ingredients B, then add in already sifted C and beat until smooth.
  5. Using a spatula gently fold in yolk batter into white foam till evenly combined.
  6. Grease the baking pan (9”x13”x3”) or line the pan with parchment paper, pour in cake batter, and bake for 45 minutes.
  7. Remove from oven, cool, cut and serve.
This cake is delightful as a morning breakfast with coffee or as a snack with afternoon tea.


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