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
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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
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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
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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
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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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