"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sponge Cake for Strawberries Recipe

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This recipe for Sponge Cake for Strawberries, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Thursday, August 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 large egg yolks
4-1/2 tsp lemon juice
1/2 cup sugar
3 egg whites
pinch of salt
1/2 cup cake flour

Directions:
Directions:
Preheat oven to 300 degrees

Combine egg yolks, lemon juice and sugar and beat until thick. Beat egg whites until foamy. Add salt and beat until they peak. Gently fold egg yolk mixture into egg whites. Sift flour over eggs a few Tbsp at a time. Gently fold in each time.

Pour into ungreased pan, dividing evenly among the 6 cups. Bake about 10 minutes. Invert the pan and cool one hour before removing. To remove carefully loosen the edges with a knife and pull shortcake out slowly

 

 

 

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