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Sponge Cake
Ingredients:
6 eggs
3/4 tsp. cream of tartar
3/4 c. sugar
1 1/2 c. flour
3/4 c. sugar
1 Tbs. grated orange peel
1 tsp. baking powder
1/2 tsp. salt
1/2 c. apricot nectar or water
1 tsp. rum extract or vanilla
6 eggs
3/4 tsp. cream of tartar
3/4 c. sugar
1 1/2 c. flour
3/4 c. sugar
1 Tbs. grated orange peel
1 tsp. baking powder
1/2 tsp. salt
1/2 c. apricot nectar or water
1 tsp. rum extract or vanilla
Directions:
Separate eggs, placing whites in large bowl and yolks in small bowl. Add cream of tartar to egg whites; beat until mixture forms soft peaks. Gradually add 3/4 c. sugar, beating at highest speed until stiff peaks form. Add flour and remaining ingredients to egg yolks. Blend at low speed until moistened; beat 1 minute at medium speed. Pour over egg whites; fold in gently just until blended. Pour into ungreased 10" tube pan.
Bake at 350 for 35 to 45 minutes or until top springs back when touched lightly in center. Immediately invert cake on funnel or soft drink bottle; let hang until completely cool. Remove cooled cake from pan.
Makes 12 Servings
Separate eggs, placing whites in large bowl and yolks in small bowl. Add cream of tartar to egg whites; beat until mixture forms soft peaks. Gradually add 3/4 c. sugar, beating at highest speed until stiff peaks form. Add flour and remaining ingredients to egg yolks. Blend at low speed until moistened; beat 1 minute at medium speed. Pour over egg whites; fold in gently just until blended. Pour into ungreased 10" tube pan.
Bake at 350 for 35 to 45 minutes or until top springs back when touched lightly in center. Immediately invert cake on funnel or soft drink bottle; let hang until completely cool. Remove cooled cake from pan.
Makes 12 Servings
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