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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

SPONGE CAKE - Velva Neal Combs Recipe

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This recipe for SPONGE CAKE - Velva Neal Combs is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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