"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sponge Cake Recipe

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This recipe for Sponge Cake, by , is from Krazy Koyle's Kookbook, 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!

Mary Tilby


1 1/3 cup sugar
1/3 cup water
sprinkle of salt

7-9 eggs
1/4 tsp salt
1 tsp cream of tater

1 tsp vanilla
1 tsp almond

1 cup flour

Preheat Oven to 350

In a saucepan mix sugar, water and sprinkle of salt.
Bring to 240 (or soft ball) stage.

While syrup is coming to a boil, Separate eggs (whites in a metal bowl).

Beat egg whites, 1/4 salt until they start to get stiff.
Add cream of tarter and finish beating until stiff.

Slowly pour syrup into the whites. When all of the syrup is added, beat for 5 more minutes. Set aside.

To egg yolks add vanilla and almond. Beat egg yolks until lemony and frothy.
Slowly fold the egg yolks into the egg whites.
Add flour while folding.

Line the bottom of the pan with either wax or parchment paper.

Bake for 45 minutes in a tube pan.
OR 20 minutes in a flat pan for a jelly roll.

Cool well before separating the edges from the pan with a sharp knife, turn out into a plate.

Personal Notes:
Personal Notes:
This is Michelle's favorite cake. My grandma Tilby often had this cake at her house. She often covered it with a strawberry marshmallow frosting. The frosting is really sweet and often, I'd scrape off the frosting and just eat the cake.

Grandma would flip this cake over on top of a glass bottle to cool.

Very good memories associated with this cake. Love my Grandma Tilby!




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