Best Sunshine Sponge Cake Recipes
SUNSHINE SPONGE CAKE
This is one of my favorite cakes to make. I prepare it for company or a bake sales and it is a hit every time!-Helen Woronik, Salem, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 14 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. , In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake until top springs back when lightly touched, 45-50 minutes. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. , In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired.
Nutrition Facts : Calories 363 calories, Fat 8g fat (4g saturated fat), Cholesterol 148mg cholesterol, Sodium 184mg sodium, Carbohydrate 69g carbohydrate (57g sugars, Fiber 0 fiber), Protein 5g protein.
SUNSHINE SPONGE CAKE
Ever wonder what to do with all those left-over egg yolks from baking an angel food cake? This is what my grandmother did with hers! A luscious, eggy sponge cake. You can frost it or not, your choice!
Provided by Theresa P
Categories Dessert
Time 1h10m
Yield 1 10inch cake
Number Of Ingredients 7
Steps:
- Sift together cake flour, baking powder and salt. Set aside.
- With electric mixer, beat egg yolks until slightly thickened; add hot water gradually, beating until mixture is very thick and light (about 10 minutes).
- Add flavoring to egg yolks, then add sugar gradually, beating constantly.
- Fold in flour, about a fourth at a time (I do this by hand) folding until well blended.
- Pour batter into an ungreased 10-inch tube pan.
- Bake at 375°F for 40-50 minutes until done.
- Remove cake from oven and invert pan.
- Let cake stand for an hour until cool.
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