Recipe

Sponge Cake Recipe


Sponge Cake Recipe
Sponge can be used for so many different desserts. Wrap well and freeze for when needed. I use this sponge for the Lemon Carousel Cake, can be used for trifle, or layer cakes...the list is endless.

Debwin

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Ingredients
  • 6 eggs, separated
  • 2T water
  • 11/2tsp vanilla
  • 11/4c sugar
  • 1/4tsp salt
  • 1/2tsp cream of tartar
  • 11/4c sifted pastry flour

Directions
  1. Line 2 9or10'' springform pans with parchment. (do not grease pans)
  2. In a small bowl beat egg yolks, water and vanilla until frothy. Slowly add 1/2cup plus 2Tbsp of sugar. Beat until thick and light in color.
  3. In a separate bowl beat the egg whites with the salt and cream of tartar to soft peaks. Slowly add 1/2c plus 2T of sugar. Beat until thick and glossy but not dry.
  4. Scrape the egg yolk mixture into a large bowl. Fold the egg whites into yolk mixture alternately with the flour; beginning and ending with the egg whites. Scrape into prepared springforms.
  5. Bake at 375F for 25-30 mins. or until light golden brown.
  6. Cool slightly on racks. Using a sharp knife run it around inside edge of springform to separate cake from the pan. Cool completely before freezing.

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Comments


This sounds like a lovely light sponge! Thank you for posting.


You are so right, you can do so much with it. It is great with any fruits. Your recipe sounds fantastic!


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