Spanish Sponge Cake

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            FOOD FUNNY
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Here's another you-know-what from Rosemary Zwick of Cape Town, South
Africa:

Q: Why do grocery clerks make you pick paper or plastic?

A: Because baggers can't be choosers.

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            TODAY'S RECIPE
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In times past Spanish housewives would carry their fresh eggs to the
market and have them weighed. Then they would buy the same weight of
sugar and half the weight in flour to make bizcocho. The gift of
fresh homemade bizcocho was considered very special because of the
labor involved in beating the eggs, and to this day it is almost
always served on special occasions such as christenings and
communions. Although it is good with a dollop of whipped cream or a
spoonful of fruit compote, it is usually served plain and unadorned.

Spanish Sponge Cake (Bizcocho)

8 eggs, separated
2 cups (500 ml) sugar
1 tsp (5 ml) grated lemon rind
2 cups (500 ml) all-purpose flour

Beat the egg whites until stiff and set aside. Beat the yolks and
sugar until creamy. Stir the lemon zest into the egg mixture and then
fold the egg mixture into the whites. Fold in the flour using a
rubber spatula. Pour the batter into a large (at least 11 inches (28
cm) in diameter and 2 1/2 inches (6 cm) deep) greased and floured cake
pan. Bake in a preheated 350F (180C) oven until a toothpick inserted
in the center comes out clean, about 45 minutes. Loosen the sides
with a knife and invert the cake onto a wire rack to cool. Serves
about 8.
Received on Fri Feb 18 06:01:05 2005