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Question: We have 2 cake tins that are eight inches in diameter each, 6 free range eggs, lots of plain flour, some self raising flour, vanilla essence, caster sugar and raspberry jam. We also have some brown sugar, chocolate chips and glace cherries as well as all the basic equipment e.g. measuring scales.

Could you find me a recipe which just has these (or some of these) ingrediants in and no others. No links please, just the recipe. Remember, a sponge cake recipe.


Answers: We have 2 cake tins that are eight inches in diameter each, 6 free range eggs, lots of plain flour, some self raising flour, vanilla essence, caster sugar and raspberry jam. We also have some brown sugar, chocolate chips and glace cherries as well as all the basic equipment e.g. measuring scales.

Could you find me a recipe which just has these (or some of these) ingrediants in and no others. No links please, just the recipe. Remember, a sponge cake recipe.

Golden Sponge Cake

INGREDIENTS:

2 cups sifted all-purpose flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla
2 to 3 teaspoons grated lemon or orange peel
1 cup egg whites (about 7)
1/2 teaspoon cream of tartar

PREPARATION:

Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.

In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.

Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.

http://southernfood.about.com/od/spongec...
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6 eggs, separated
1 cup sugar
1 cup SR flour

Cut baking paper to fit your two 8" round cake pans.

Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
Add 1/2 c caster sugar to whites and beat until very stiff.
Add 1/2 c caster sugar to yolks and beat until very thick and light yellow in color.

Fold egg yolk mixture into egg whites.

Fold in SR flour in using 1//3 c each time until well mixed.
Do not overmix.
Pour into prepared pans.

Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.
Cool for a few minutes, remove from pan and remove waxpaper.
Cool

Slice in half and spread inside with your rasperry jam.

Melt chocolate with vanilla and drizzle over cake.
(If you happen to have alittle milk, or water just add a litte to the choc vanilla).

This is a very light, not too sweet italian style sponge like cake.
I am not sure if the choc drizzle will work, but I am winging it with what you have available.

Whipped cream would be great with just the jam (if you had it!!)
Have fun.





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