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Viennese Sponge Cake With Apples Recipe

Ingredients

How to make it

  • Combine flour and baking powder; set aside.
  • 2. In a small mixing bowl, beat egg whites until stiff peaks form; set aside.
  • 3. In a medium-size bowl, beat egg yolks until lemon-colored. Add confectioner's sugar; beat until smooth.
  • 4. Stir in water, vanilla extract, orange rind, nutmeg and flour mixture.
  • 5. With a rubber spatula, fold egg whites into batter gently but thoroughly.
  • 6. Spoon batter into an 8-inch cake pan lined with waxed paper; bake in preheated 325°F oven until a cake tester inserted in the center comes out clean, about 20 minutes.
  • 7. Loosen cake with a spatula; cool thoroughly before removing-from pan. Remove waxed paper.
  • 8. In a medium-size saucepan, combine apples, orange juice, granulated sugar and apple pie spice; simmer until apples are tender, about 5 minutes.
  • 9. Cool. Attractively arrange apples on cake; drizzle syrup over apples.
  • 10. Serve with Spiced Whipped Topping.
  • To Serve: 8
  • Spiced Whipped Topping
  • How To Cook:
  • 1. Place water in a medium-size bowl; sprinkle with dry milk.
  • 2. Beat with an electric mixer at high speed until soft peaks form, 10 to 12 minutes.
  • 3. Add lemon juice and nutmeg; beat until stiff peaks form, about 5 minutes.
  • 4. Serve over cake.
  • To Make: 2 cups
  • url: http://www.alleasyrecipes.com/recipes/3/3/spiced_whipped_topping.asp

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Reviews & Comments 2

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  • hopscotch 14 years ago
    Jo Jo Ba:


    Using gelatin to stabilize whipping cream can be a problem if not done properly. Some other methods that can be used to help stabilize the whipped cream are shown below:

    Add 2 teaspoons of nonfat dry milk to one cup of cream before whipping.



    Add 1 teaspoon of light corn syrup to one cup of cream before whipping.



    Use powdered sugar instead of granulated sugar when sweetening. Powdered sugar generally contains cornstarch which helps stabilize the whipped cream.



    Incorporate a melted marshmallow into the whipped cream towards the end of whipping.
    Use a commercial type stabilizer that binds the liquid parts of the cream, helping to stabilize it. One of the types available is Dr. Oetker's Whip It.
    Was this review helpful? Yes Flag
  • jo_jo_ba 14 years ago
    The nonfat milk actually whips up? I've never had it do that for me without a stabilizer like gelatin! Will be trying this!
    Was this review helpful? Yes Flag

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