"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

SPONGE CAKE - Velva Neal Combs Recipe

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This recipe for SPONGE CAKE - Velva Neal Combs, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, March 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 Egg Yolks (beaten)
1 c. Sugar
2 Tbsp. Cold Water
1 c. Cake Flour
2 tsp. Baking Powder
1 tsp. Vanilla
6 Egg Whites (Beaten)

Filling:
1-1/2 c. Milk
1/3 c. Cake Flour
1/3 c. Sugar
2 Egg Yolks
1 tsp. Vanilla

Icing:
2 Egg Whites
1/2 c. Karo Syrup
Pinch Cream of Tarter
1 tsp. Vanilla
Coconut

Directions:
Directions:
Beat egg yolks. Add sugar, water, flour, baking powder and vanilla and beat till smooth. Fold in beaten egg whites. Put batter in 2 (9") greased and floured cake pans. Bake 15-20 minutes at 350 or until toothpick comes out clean. Cool and remove from pans.

Prepare filling. Mix together filling ingredients and cook in double boiler until thickened. Cool and put between layers.

For Icing, beat egg whites and add syrup, cream of tarter and vanilla. Beat until stiff peaks form and frost cake. Sprinkle coconut over cake.

Number Of Servings:
Number Of Servings:
10-12

 

 

 

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