Sponge Cake

10 Servings

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Sponge Cake Ingredients

Pat Costello

Instructions for Sponge Cake

6 x large eggs, separated 1/2 C cold water 1 1/2 C sugar 1 1/2 C flour 1 ts baking powder 1/2 ts salt 1 ts vanilla / Dash of Cream of Tartar In large mixing bowl, place egg yolks, water, sugar, flour, baking powder, salt, and vanilla. Beat on high speed for five minutes. Using another bowl and clean beaters, whip egg whites and cream of tartar until soft peaks form. Gently fold two mixtures together. Scrape into UNGREASED angel food pan and bake at 325 degrees for 45-60 minutes. Top will be golden brown and it will spring back when lighly pressed. COOL UPSIDE DOWN and remove from pan be running a knife between cake and pan (ie. like you do an angel food cake). Freezes well. CHOCOLATE VARIATION: Substitute 1/2 C. cocoa for 1/2 C. of the flour. NUT VARIATION: Substitute 1 C. ground nuts for 1/2 C. of the flour. Use almond extract in place of vanilla. 9:32 PM FOOD AND WINE CLUB TOPIC: DESSERTS & SWEETS TIME: 04/23 10:01 AM TO: MARY BUTANOWICZ (BWXJ11B) FROM: BONNIE MCNULTY (JHND89B) SUBJECT: RR:ITALIAN CREAM CKE From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CakeCuisine: Uncategorized