GERMAN COFFEE SPONGE CAKE
I got this recipe from a dear friend who got it from a very old cookbook she found at a garage sale. It is a German recipe translated by Gertrude Berger Schmidt (1888-1960). The original doesn't call for frosting, but I have added a cream cheese frosting. Photo: Lifestyle.yahoo.com
Provided by Ellen Bales
Categories Cakes
Time 40m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine egg yolks, sugar and Karo. Beat well. Add salt, flour, baking powder, vanilla, and coffee. Beat well. Add nuts.
- 2. In a separate bowl, beat egg whites until stiff peaks form and fold into batter.
- 3. Pour batter into a greased and floured 9x13-inch pan or two 9-inch round cake pans. Bake in a preheated 350-degree oven for about 25 minutes, or until a wooden toothpick inserted near center comes out clean.
- 4. Frost with Cream Cheese Frosting: 8 oz. cream cheese, softened 1/2 stick butter 1 box powdered sugar 2 tsp. vanilla extract 1/3 cup chopped pecans Combine all ingredients, except nuts, and mix well. Frost the top of a 9x13-inch cake, or if making layers, frost between each layer, as well as top and sides. After frosting, sprinkle nuts over cake.
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