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Cherry Sponge Cake
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1 cup cake flour
1 tsp. baking powder
1/4 tsp. salt
4 eggs, separated
1 cup sugar
2 tbl. lemon juice
grated zest of 1 lemon
1 tsp. vanilla
1 can (16 oz.) pitted red cherries, well drained
Preheat oven to 350 degrees. Grease a 9 inch springform pan.
Sift the flour, baking powder, and salt together into a mixing bowl and set aside.
Beat the egg yolks til thick and pale yellow. Add the sugar, lemon zest, lemon juice, and vanilla. Beat until thick and well blended.
Gently fold the flour mixture into the egg yolk mixture until completely combined.
Beat the egg whites until stiff, but not dry. fold the whites into the egg-flour mixture. Gently fold in the cherries.
Pour batter into the pan. Bake for 55-60 minutes or until cake springs back when lightly touched.
Cool in pans on wire rack 10 minutes. Remove sides of the pan and invert cake onto serving plate.
LEMON SAUCE:
1 cup sugar
2 tabls. cornstarch
2 cups water
2 tsps. lemon jucie
2 tsps. grated lemon rind
In a saucepan mix sugar and cornstarch. Gradually stir in water. Boil 1 minute, stirring constantly. Stir in butter, lemon juice, and lemon rind.
Cool thoroughly. Serve over slices of the cake.
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