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Name: Sponge Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: Pat Costello

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INGREDIENTS

Pat Costello

Servings

INSTRUCTIONS

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

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Sponge Cake

Pat Costello

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

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 10 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.