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Dorothy Brown's Sponge Cake Recipe

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This recipe for Dorothy Brown's Sponge Cake is from The Queen's Square Residents' 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:  
SPONGE CAKE
1 tsp lemon OR orange rind, grated
1 cup sifted sugar
3-6 egg yolks
1/4 cup boiling water OR coffee
1 tbsp lemon juice OR 1 tsp vanilla
1 cup cake flour (sifted)
1 1/2 tsp double acting baking powder
1/4 tsp salt
3-6 egg whites

MOCHA ICING
1/3 cup butter
1 cup fruit sugar
1 1/2 cups cream filling (cooled)
1 tsp vanilla
2 squares of melted chocolate

CUSTARD or CREAM FILLING
3/4 cup white sugar
1/3 cup flour
1/8 tsp salt
2 eggs
2 cups scalded milk
a tsp vanilla
Directions:
Directions:
CAKE
Stir lemon (or orange) rind into sugar. Beat egg yolks until very light then beat in the sugar gradually. Beat in boiling water (or coffee). When cool, beat in lemon juice (or vanilla). Re-sift flour with baking powder and salt. Add sifted ingredients gradually to the yolk mixture. Stir batter until blended. Whip 3-6 egg whites until stiff but not dry. Fold them lightly into the batter. Bake cake about 45 minutes in a 9" tube pan at 350ºF.

CUSTARD or CREAM FILLING
Cook sugar, flour, salt, eggs scalded milk and vanilla for 15 minutes in a double boiler, stirring constantly. Cool and flavour.

ICING
Add fruit sugar gradually to fruit sugar and beat until creamy. Add 1 1/2 cups of cooled cream filling, vanilla and melted chocolate.
Personal Notes:
Personal Notes:
I got this recipe from my mother. It can be used for many different desserts and is great for special occasions.

Dorothy's son, Gord says: "Mom always made this cake for any of our birthdays. It is to die for!!!"

 

 

 

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