Spanish Sponge Cake
Ingredients
Instructions
- Combine butter and lemon rind in large bowl; beat with electric beater until light and fluffy.
- Gradually add 3/4 cup sugar; beat after each addition until smooth.
- Add 1 egg, 1 tablespoon flour and salt; beat until smooth.
- Add remaining eggs alternately with flour; beat thoroughly after each addition.
- Spoon into well-greased and floured 9-inch square cake pan; spread evenly. Combine almonds and cherries; sprinkle with the remaining sugar. Bake in preheated 350° oven 35 minutes or until golden brown. Yields about 9 servings.
Nutrition & Diet Analysis (per serving)
678
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).