Wednesday, May 2, 2007

Sponge Cake.

Grease and flour 10” Spring Form pan.

4 eggs
1/4t Cream of tarter
1 C White Sugar
1 C Flour
¾ t Baking powder
1/4t salt
¼ C water
1t Vanilla
1t Lemon juice

Preheat oven to 350 Degrees
Separate eggs into two large bowls.
Whip Egg whites until stiff and add cream of tarter and ½C sugar, 1 tablespoon at a time.
Whip Egg yolks until light colored and fluffy, and add ½ C sugar
Mix flour, salt and baking powder in new bowl.
Add water, vanilla and lemon juice to egg yolk mixture.
Add flour mixture to egg yolk mixture, ¼ C at a time.
Fold in egg whites.

Pour into pan and bake 25 minutes,
Toothpick should come out clean when cake is done.

Let cake cool just until settled, then invert onto a cooling rack.

2 C Heavy cream, whipped.
1 C Fruit (berries, peaches or mango)
1T Lemon juice
¼ C White sugar

Puree fruit with sugar and lemon juice until smooth
Whip cream and fold in ¾ of puree.

Slice cooled cake in half crossways.
Smooth over half fruit flavored cram onto cake bottom and place top half of cake on top, smooth over remaining cream and drizzle with remaining puree.

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