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California Sponge Dessert Cake Recipe

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This recipe for California Sponge Dessert Cake is from Mother's Recipes, 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:  
1 1/2 c canned fruit cocktail
1 1/4 c. Robin Hood flour
3 c. sugar
1 1/2 t. baking powder
3/4 t. salk
4 eggs, separated
1/4 t. cream of tartar
1/3 c. sugar
3 T lemon juice
3 T. water
whipped cream
Directions:
Directions:
Drain fruit cocktail thoroughly. Spoon or pour flour into dry measuring cup. Level off. Pour flour onto waxed paper. Add 3/4 c sugar, baking powder, and salt to flour stir to blend. 3/4 c. drained fruit cocktail to blended dry ingredients. Mix until all fruit is coated. Beat egg whites and cream of tartar until foamy. Add 1/2 c. sugar gradually. Continue to beat until stiff peaks are formed. Beat egg yolks, lemon juice and water until light colored. Fold into egg white mixture very carefully with a rubber scraper. Fold blended dry ingredients and fruit into egg mixture a little at a time. Blend well. Pour into ungreased 9 in. square pan. Bake at 350º for 35-40 min. Cool in pan Cut into squares when cool. Serve with remaining fruit cocktail and whipped cream.
Number Of Servings:
Number Of Servings:
9

 

 

 

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