Nut Sponge Cake Recipe
Written by admin on October 23rd, 2009
Ingredients:
-6 eggs
-1 cup (200g) sugar
-2 cups (240 g) flour
-1 teaspoon baking powder
-100g walnuts, chopped
Directions:
Grease, flour and line a round tin of 24 cm.
Whip the eggs and sugar with an electric mixer for 15 minutes.
Sift the flour and baking powder twice and fold into the eggs.
Chop the walnuts ( not too small, as this would prevent the sponge cake from growing properly), flour them well and fold them into the batter.
Pour the dough into the tin and bake in a moderate oven for 40 minutes, or until tested with a skewer.
Remove from the oven and cool in the tin for a few minutes before turning out to cool completely on a wire rack
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Walnut Sponge Cake Recipe
Written by admin on August 20th, 2009
Ingredients:
-6 eggs, separated
-1/2 cup cold water
-1 1/2 cup sugar
-1/2 teaspoon vanilla
-1 1/4 cup sifted all-purpose flour
-1/2 teaspoon cinnamon
-1/4 teaspoon salt
-3/4 cup walnut meat, chopped
-3/4 teaspoon cream of tartar
Directions:
Beat egg yolks until thick and lemon colored. Add water and continue to beat in sugar gradually. Add vanilla. Fold in sifted flour, cinnamon, salt and nuts. Beat egg whites and cream of tartar until stiff. Fold into egg yolk mixture.
Pour into ungreased 10 inch tube pan. Bake at 325 degrees F. for 60 to 70 minutes.
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Creamy Pineapple Cake Recipe
Written by admin on August 4th, 2009
Ingredients:
-5 individual cream-filled sponge cakes, split in half lengthwise
OR
-7 slices pound cake (about 3/4″ thick)
-1 can (20 oz size) crushed pineapple, drained
-1 1/2 cup cold milk
-1 package (3.4 oz size) instant vanilla pudding
-2 cups whipped topping, divided
-1/2 cup chopped walnuts
Directions:
Place cake in an ungreased 11 x 7″ dish. Top with pineapple. Cover and set aside.
In a bowl, beat milk and pudding mix until smooth. Fold in 1/2 cup whipped topping; pour over pineapple. Spread remaining whipped topping over pudding.
Sprinkle with nuts. Chill until serving.
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