Wednesday, May 19, 2010
Glorious Sponge Cake-Betty Crocker Picture Cookbook, 1950 ed.
I won't say "only an idiot can screw-up a spongecake", but it is pretty hard to do. Just make sure your eggs are room temperature before you start, and add the sugar slowly.
I filled mine with a layer of apricot jam, and a layer of strawberry. The frosting is just a thick glaze made with confectioner's sugar and cream.
You Will Need:
10 inch ungreased tube pan
6 eggs, separated
1 cup granulated sugar
1 cup sifted cake flour
1/4 cup cold water
1 teaspoon lemon extract
1 teaspoon grated lemon rind
1/2 teaspoon cream of tartar
1/2 teaspoon salt
Preheat oven to 325 degrees F.
Beat egg yolks in a large bowl until very thick. Slowly add sugar-about a tablespoon at a time, mixing well each time. Continue beating until quite thick (about 5 minutes). Mix together the water, extract, and peel. Add, alternating with the sifted flour in two additions. Set aside.
Beat egg whites, cream of tartar, and salt until they hold stiff peaks (but not as stiff as for an angel food cake-they should hold, but not be dried out).
Pour the egg mixture over the whites and fold in gently. Pour into tube pan. With a butter knife, cut, beginning at centre in widening circles around cake to burst any air bubbles. Place pan on a baking sheet (just in case).
Bake about 1 hour, or until cake springs back when lightly touched with fingertips. Invert on a funnel and hang to cool. Gently pry sides loose with a thin knife. Fill and frost (or not) as you like.