"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Sponge Cake Recipe

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This recipe for Sponge Cake, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs, separated
1 1/4 c sugar
3/4 c water
1 1/2 t baking powder
1 1/2 c cake flour
1 t vanilla
pinch salt
1/4 t cream of tartar

Filling:
1/2 c sugar
3 T cornstarch
3 egg yolks
3 c milk
pinch salt
1 t vanilla

Directions:
Directions:
Beat egg yolks, water & vanilla on high speed of electric mixer until well blended. Blend in sugar and beat until very thick. Sift together flour, baking soda and pinch of salt. Blend this into creamed mixture.

Beat eggs whites with cream of tartar until very thick and they stand up in peaks. Fold batter over beaten egg whites.

Pour into prepared tube pan and bake at 325 for 1 hour. Check for doneness and remove.


Continued - Sponge Cake

Let cook and turn out onto wire rack. When completely cooled, slice cake into thirds and spread filling onto two layers, recipe below. Dust top layer with confectioners sugar.

Filling: In pan blend sugar and cornstarch. Add just a bit of milk to make a thin paste. Add the egg yolks and remaining milk, vanilla and salt. Cook over medium heat, stirring constantly, until it thickens. When cooled, fill cake layers as directed above.

 

 

 

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