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Raspberry Cream Sponge Cake Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 egg yolks
3/4 c. cold water
1 1/4 c. sugar
1 3/4 c. cake flour
1 3/4 t. baking powder
dash of salt
1 t. vanilla
3 egg whites

Raspberry Cream:
1 pt. raspberries
2 T. sugar
1 t. gelatin
1 T. water
2 T. conf. sugar
2 c. whipping cream

Directions:
Directions:
Beat egg yolks and cold water until thick and lemon colored. Add sugar and beat 7 minutes. Sift together flour, baking powder and salt 4 times. Fold into sugar mixture and add flavoring. Last add 3 egg whites beaten stiff. Spoon into ungreased tube pan. Bake at 250* for 50 minutes. Raise temperature to 350* and bake 10 minutes longer.

Raspberry Cream:
Mash raspberries lightly and mix in 2 T. sugar and set aside. Soak gelatin in 1 T. water, then dissolve over hot water. Add to raspberry mixture. Chill. When partially set, whip cream with conf. sugar and fold in 1 c. of sweetened whipped cream into raspberry - gelatin mixture. Chill again. Split sponge cake into 2 layers. Put layers together with raspberry cream. Cover top and sides of cake with remaining sweetened whipped cream.

 

 

 

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