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Hot Water Sponge Cake Recipe

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

Contributor:  
Contributor:  
Suzanne Satterwhite Reich
Added: Saturday, October 29, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 egg yolks
1 1/2 cups sugar
1/2 cup boiling water
1 1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon lemon or vanilla extract
4 stiff beaten egg whites

Directions:
Directions:
Beat egg yolks until very thick. Gradually add sugar and and continue beating. Add water. Mix well and add sifted dry ingredients. Mix until smooth and add extract. Fold in egg whites. Bake in 10 inch ungreased angel cake pan in slow oven (325) 1 hour. Invert to cool.

Personal Notes:
Personal Notes:
I line my pan with wax paper and use a 13" x 9" biscuit pan. It takes a little less time to cook. From Ida Satterwhite.

 

 

 

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