Sponge cake recipe

Satin Cream On Feather Sponge Cake Recipe

Written by admin on June 9th, 2009

Ingredients:

-5 Eggs

-1 1/2 cups of Cake flour

-1/2 tsp of Baking powder

-1/4 tsp of Salt

-1/2 cup of Cold water

-1 1/2 cups of Granulated sugar

-1/2 tsp of Vanilla

-1/4 tsp of Almond extract

-3/4 tsp of Cream of tartar

-Powdered sugar

Preheat oven, Do Not Grease Pan.

Oven Temp ~ 325°

Baking Time ~ 1 Hour

Pan Type ~ 10 inch tube pan

Separate the eggs. Sift together the flour, baking powder, and salt. In a large bowl, beat egg yolks 4 minutes. Gradually add the cold water and beat until mixture is pale yellow and foamy on top, about 1 minute. Gradually beat in granulated sugar until it is completely dissolved, about 3 minutes. Beat in vanilla and almond extract. Sift the flour mixture over the yolk mixture about 1/3 at a time, and fold in. In a separate bowl, beat egg whites with cream of tartar until stiff but not dry, 5 to 6 minutes. Fold into flour mixture.

Turn dough into an unbuttered 10-inch tube cake pan and bake in preheated oven until top springs back when touched lightly. Invert pan and cool.

Run a sharp knife around the edges of the cake to loosen it. Remove from pan. Dust lightly with confectioners sugar.

Cake can be made 1 day ahead.

Make the Satin Cream. (Can be made several hours ahead.) Your sponge cake is ready!

SERVING: Cut cake into slices and top each piece with Satin Cream. Sprinkle cream with grated lemon zest

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This entry was posted on Tuesday, June 9th, 2009 at 10:27 am and is filed under All sponge cake recipes, Other sponge cake recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.