Has anyone been to a Montenero gathering, big or small, fancy or not, that didn't feature at least one spongecake, unadorned, right in the center of the table. This recipe is my mother's and it is classic Donna. As a young bride, mom baked this spongecake for her in-laws, Turkey and Delfina (remember them?) It was the very first cake that she ever made in her new house, in Rocky River, circa 1965. She has been baking it ever since, and it is perfect.
Ingredients
2 teaspoons fresh lemon juice
1 cup cake flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 eggs at room temperature
1/4 cup vegetable oil
1/4 cup water (cold)
Method
Sift together flour, sugar, baking powder and salt. Make a 'well' in the center of these dry ingredients.
Separate the eggs. Place the whites into a mixing bowl, and the yolks into the center of the well.
Add vegetable oil, lemon juice and water to the well. With mixer on low setting, slowly incorporate the flour into the wet ingredients in the well. Turn mixer to high speed, beat until nice and smooth. Fold egg yolk mixture into egg white mixture. Using a soft spatula, put mixture into a tube pan. No need to grease or flour in preparation.
Bake in preheated oven at 350* for 30-35 minutes, until golden in color. Invert pan on countertop until cooled completely. When ready to serve, use a butter knife around the edges of the pan and around the tube. Serve on a pretty platter.
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