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                           COLLECTION  (4) Sponge Cakes

  From:           nanetteb@csn.net,InterNet
  Subject:        COLLECTION: (4) Sponge Cakes
  To:             rec.food.recipes




                            BUTTER SPONGE CAKE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes/Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sifted cake flour
   1      teaspoon      Baking powder
     1/2  cup           Milk
     1/4  cup           Butter or margarine
   6                    Egg yolks
   1      cup           Sugar
     1/2  teaspoon      Vanilla

Sift together flour and baking powder. Heat milk and butter till butter melts; keep hot.
Beat egg yolks till thick and lemon-colored; gradually add sugar, beating constantly. Add
vanilla. Add flour mixture; stir just till mixed. Gently stir in the hot milk mixture. Bake
in greased and floured 9x9x2-inch pan at 350 degrees for 30 to 35 minutes. Don't invert;
cool in pan.


 


                            HONEY SPONGE CAKE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Desserts                         Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Eggs -- separated/room temp
   1      cup           Granulated sugar
     1/4  cup           Almond powder (OR
   1      teaspoon      Almond extract)
   1      tablespoon    Honey
   1 1/2  cups          All purpose flour
   1 1/2  teaspoons     Baking powder
     1/4  teaspoon      Salt
     1/2  teaspoon      Baking soda
   4      tablespoons   Milk
   2      tablespoons   Melted butter -- cooled
                        (OR peanut oil)

In bowl, sift flour, baking powder and salt; set aside.  In another bowl, beat egg whites
until stiff.

With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. 
Cream mixture until smooth, about 5 minutes.  Add honey (and almond extract). Mix
together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually
add sifted flour mixture.

When batter is thoroughly blended, quickly but gently fold in egg whites.

Steaming:  Before mixing, bring water in steamer to boil.  Grease bottom only of 9"
round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).  Pour batter
into bowl.  Steam for 1 hour.

Best served steaming hot, cake can always be resteamed without suffering.





                            MAPLE SPONGE CAKE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Cakes/Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  cups          Sifted flour
   1      cup           Maple syrup
     1/2  teaspoon      Baking powder
     1/2  teaspoon      Salt
   6                    Eggs -- seperated
   1      tablespoon    Cream of tartar
   1      teaspoon      Vanilla

Sift together flour, baking powder and salt.  Beat egg whites until foamy in large mixing
bowl.  Add cream of tartar and 1/4 cup of maple syrup. Beat until whites form stiff
peaks.

Combine egg yolks, 3/4 cup maple syrup, vanilla and sifted dry ingredients in a small
bowl.  Beat at medium speed 4 minutes.  Fold egg mixture gently into beaten egg whites. 
Pour into greased 10 inch tube pan and bake at 350 degrees F. for 45 minutes.  Invert to
cool.

 SOURCE: *New York Maple Producers Association POSTED BY: Jim Bodle 3/93






                           VERMONT SPONGE CAKE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes/Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Eggs -- separated
     3/4  cup           Cold Water
   1 1/4  cups          Sugar
   1      teaspoon      Vanilla
   1 3/4  cups          Flour
     1/4  teaspoon      Salt
   2      teaspoons     Baking Powder
     1/2  teaspoon      Cream of Tartar

Beat the egg yokes and cold water until light. Add sugar and vanilla, beat for 7 minutes.
Mix flour, salt, and baking powder. Add to the first mixture. Beat egg whites and cream
of tartar until stiff peaks form. Fold into batter. Pour in a 9-inch tube angel food pan or
bundt pan. Bake in a preheated 325F oven for 50 minutes.

 Source: "The Yankee Kitchen" 02-16-93 (#5) [Alberta]





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