Portuguese Sponge Cake Recipe
Written by admin on October 18th, 2009
Ingredients:
-8 eggs, separated
-3 cups sugar
-2 cups flour
-1 tsp. lemon peel
Directions:
Mix yolks, sugar and lemon.
Beat whites until stiff.
Alternate flour and egg whites to yolk mixture.
Grease 10 inch tube pan. Do not flour pan.
Pour mixture evenly into pan. Bake at 350 degrees for 1 hour.
Cool on rack, turn out on plate. Do not frost.
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Japanese Sponge Cake Recipe
Written by admin on October 7th, 2009
Ingredients:
-1 cup plus 1 tablespoon granulated sugar
-1/4 cup honey
-1 teaspoon vanilla extract
-1 teaspoon lemon extract
-1/4 teaspoon salt
-7 large eggs, separated
-1 cup cake flour, sifted
-1/8 teaspoon cream of tartar
-1 tablespoon green tea powder or unsweetened cocoa powder
(optional-if using omit the lemon extract)
Directions:
Preheat oven to 325 degrees F (160 C).
Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans.
Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks.
Place bowl in a large pan of hot water.
With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume.
Gently fold in sifted flour.
Wash beaters.
In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high.
When foamy, sprinkle in 1 tablespoon sugar and cream of tartar.
Beat until stiff but not dry.
With a spatula, fold the egg whites in thirds.
Pour batter into pan.
Tap gently on the counter to remove air bubbles.
Bake on middle rack of oven 35 to 45 minutes or until golden brown.
When done, cake sides will pull away from pan slightly; top will be
flat and feel spongy when pressed with finger.
Cool 20 minutes.
Run a small knife between edge of cake and pan.
Remove from pan carefully.
Pull off parchment and cool completey.
Serve or store airtight.
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Russian Sponge Cake Recipe
Written by admin on August 24th, 2009
INGREDIENTS FOR RUSSIAN SPONGE CAKE
-1 1/4 lbs (600 g) biscuit or short pastry cookies
-3 tablespoons cocoa
-50 g raisins
-100 g almond
-1/2 cup (150 g) butter
-1 jar condensed milk
-3 tablespoons cognac
-Sesame seeds, to taste
COOKING INSTRUCTIONS:
Grind cookies, raisins and almond nuts using a meat grinder or crush in a food processor.
In a bowl, combine butter, cocoa, condensed milk and cognac.
Then add crushed mixture of cookies, raisins and buts. Mix everything well.
Form little bars or balls and roll in roasted sesame seeds. Place in a fridge for half an hour and then serve.
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