A cooking and baking journal

Strawberries and Cake for February

2/18/11: Sponge Cake Served with Strawberries

I was just going through my Sabbath Supper photos and saw a folder named "Sponge Cake and Strawberries." Oops! I forgot to post about this dessert I made all the way back in February. So without further ado, I bring you my account of sponge cake and strawberries that should have been made public a month ago. :)

The sponge cake recipe came from the good ol' Betty Crocker cook book of ours. I chose the recipe entitled: "Fluffy Sponge Cake" because it was calculated for a 13 x 9 pan and also because it uses all the egg yolks and whites. It is not always easy for me to use up the leftover yolks or whites quickly, so it is a good idea to have recipes like this one on hand. Find the recipe below.

The strawberries are actually our own which we froze with sugar last year. Learn how to freeze your own by reading this previous post.

Here is the recipe written out for you:

Fluffy Sponge Cake
Yield: One 13x9 pan

6 egg yolks
1-1/2 cups granulated sugar
1-1/2 cups cake flour OR all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
6 tbsp. cold water
1 tsp. grated lemon rind
1 tsp. lemon extract
6 egg whites
1/2 tsp. cream of tartar

Grease your pan BUT ONLY THE BOTTOM.
Preheat your oven to 325 degrees F.

In a medium bowl, beat the egg yolks until thick (at least 5 minutes). Beat sugar in gradually. In a separate, smaller bowl, sift together flour, baking powder, and salt. Beat dry ingredients into egg yolk mixture alternately with water, lemon rind, and lemon extract.

In a large bowl, beat egg whites and cream of tartar until stiff. Gradually and gently cut and fold the egg yolk mixture into the beaten whites. Pour batter into pan and bake for 35 to 40 minutes. Serve with strawberries.

No comments:

Post a Comment