"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Sponge Cake Recipe

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

Contributor:  
Contributor:  
Margaret Hatt
Added: Wednesday, March 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. pre-sifted flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 3/4 c. egg yolks (8 large) 1 whole egg, 1 1/2 c. fine sugar, 1 tbsp grated orange rind, 1 tbsp stained orange juice, 3/4 c. boiling water.

Directions:
Directions:
Preheat oven to 325'F
Measure flour without sifting: add baking powder and salt and stir thoroughly to blend.

Beat egg yolks and whole egg in large mixing bowl until thick, fluffy and creamy in colour (agout 5 minutes with rotary egg beater) Add sugar gradually, beating after each addition (about 10 minutes) Remove beater. Fold in orange rind and juice.

Sprinkle dry ingredients over egg and sugar mixture. Fold in with light motion. Do not stir or beat.

Add boiling water; fold in quickly, just until liquid blended. Turn into ungreased tube pan.

Bake for 55 to 60 minutes. Invert pan and let cake hang for 1 hour or until cool. Loosen with spatula and shake from pan.

Notes 1. When cake is cooling it should be suspended so top of cake is not resting on cake rack. 2. To serve break apart with two forks and use saw-toothed knife. 3. Make this cake one day, save egg whites in refrigerator; and then make our angel cake a few days later.

Bake at 325F (moderate)

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Good

 

 

 

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