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SunShine Sponge Cake Recipe

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

Contributor:  
Contributor:  
Marie Anne Cyr 1931-2017

Category:
Category:
 

Cake


Ingredients:  
Ingredients:  
* 14 large eggs (separated)
* 1 tsp cream of tartar
* 1-1/4 cup sugar
* 1 cup cake flour, sifted
* 1 tsp vanilla
* 1 tsp lemon flavoring

Directions:
Directions:
Beat egg whites and cream of tartar in a large mixing bowl until stiff but not dry. Gradually add 3/4 cup of sugar. Mix remaining 1/2 cup of sugar with cake flour. Fold flour mixture lightly into whites a little at a time. In a small bowl beat egg yokes until very thick and lemon colored. Add vanilla and lemon flavoring and fold gently into egg white mixture until just blended. Pour into an ungreased 10 by 4 inch tube pan. Bake at 325 for 60 to 65 minutes or until top springs to touch. Invert pan on a funnel or narrow necked bottle and cool cake completely. Cake can be dusted with powdered sugar or frosted with butter cream frosting.
 

Butter Cream Frosting


Ingredients:  
Ingredients:  
* 1/3 cup butter, softened
* 3 cups powdered sugar
* 3 Tbsp milk
* 1-1/2 tsp of vanilla

Directions:
Directions:
Put all ingredients in a bowl.Whisk ingredients until the mixture is of frosting consistency. Use to frost the cake.

 

 

 

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