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Full Online Book HomeLearning KitchenCakesandfrostings - Sponge Cake - Glorious Sponge Cake
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Cakesandfrostings - Sponge Cake -  Glorious Sponge Cake Post by :Mike_McBride Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3535

Click below to download : Cakesandfrostings - Sponge Cake - Glorious Sponge Cake (Format : PDF)

Cakesandfrostings - Sponge Cake - Glorious Sponge Cake

6 eggs
1 cup white sugar
1/4 cup water
1 teaspoon lemon extract
1 teaspoon lemon zest
1 cup cake flour
1/2 teaspoon cream of tartar
1/4 teaspoon salt


Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.

In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.

Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

Makes 1 - 9 inch tube cake
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Cakesandfrostings - Sponge Cake -  Three Egg Sponge Cakesandfrostings - Sponge Cake - Three Egg Sponge

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3 eggs 1/2 cup sugar 3/4 cup cornstarch 1/4 c cocoa pinch salt 1 1/2 tsp cream of tartar 1 tsp baking soda 1 Tbs butter 1/2 cup milk Heat butter and milk until butter melts. Beat egg whites until stiff, Add yolks and beat well. Gradually add the sugar and beat well again. Fold in the sifted cornstarch, cocoa and cream of tartar. Add soda to milk and butter. Add to mixture and fold in well. Pour into lined sponge tin and bake 375 deg. F. (20 mins. 190 degs C in a ring tin.)
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Cakesandfrostings - Sponge -  Poppy Seed Sponge Cake Cakesandfrostings - Sponge - Poppy Seed Sponge Cake

Cakesandfrostings - Sponge -  Poppy Seed Sponge Cake
6 eggs, separate whites from yolks 1 1/2 cups sugar, separated 1 1/2 cups flour 1/2 cup cold water 1 tsp. vanilla 1/4 tsp. salt 1/2 tsp. cream of tartar 3/4 cup poppy seed Separate eggs; add salt to whites of eggs and beat until foamy; add cream of tartar and beat until stiff. Add 1/2 cup sugar and beat well. Set aside. Beat egg yolks slightly and add remaining 1 cup sugar and beat well. Add cold water and beat until lemon color. Add flour and beat well. Fold yolk mixture into whites and fold in poppy seed. Pour into
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