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This recipe was submitted by Judy Tole.
6 large eggs at room temperature
11/4 c. sugar
1 c. sifted cake flour
2 tsp. vanilla
1 tsp. almond extract
1/2 tsp. baking powder
1 tsp. cream of tartar
1/4 c. cold water
Separate eggs. Beat whites very stiff. While beating add cream of tartar, then 1/4 cup of sugar, a little at a time.
Beat yolks until light and brown in color, adding 1/4 cup cold water, vanilla and almcnd extract.
Sift remaining flour and sugar together. Add a tablespoon at a time to the beaten yolks. Fold mixture into beaten egg whites.
Do not overmix!
Bake 1 hour and 20 minutes at 275 degrees in ungreased tube pan. Hang on bottle or fiinnel until cool.
Classic Sponge Cake
6 eggs
1T. fresh lemon juice
1 tsp. vanilla
1 cup sifted cake flour
3/4 tsp. salt
1 cup sifted granulated sugar
Preheat oven to 325 degrees. Lightly grease the bottom of a 10inch springform pan or layer cake pans. Line the bottom with double circle of waxed paper. Lightly butter and flour pan and paper.
Break eggs into large bowl of an ^electric mixer, add lempn juice and vanilla; beafe : npixture at highest speed until soft peaks, can be lifted with a spatula, about 8 to 10 minutes, ^depending on mixer.
While eggs are beating, sift together flour and salt on a sheet of waxed paper. Continue beating eggs at highest speed after soft peaks form and pour the sugar in a very slow, steady stream over the eggs. . This should take about 2 to 3 minutes. Beat until ribbons form. v Turn mixer to lowest speed; very slowly sift flour and salt over the surface of egg mixture as the bowl turns, taking about 2 minutes to add all, flour. Scrape sides of the bowl and beat at lowest speed about half a minute longer.
Pour batter into prepared pan or pans; bake at 325 degrees 40 to 50 minutes or until cake pulls away from edge of pan. Run a thin spatula around edge of pan to loosen cake.
Turn out on wire rack to cool. Remove waxed paper immediately. Let the cake cool at room temperature before frosting, filling or combining with other ingredients. Alternate pans: three 8-inch layer or two 9-inch layer cake pans; prepare as for springform pan.
Strawberry Cream Roll
1 baked sponge cake roll
1 cup whipping cream, well chilled
2 T. confectioners’ sugar
1 (10-oz.) pkg. frozen sliced strawberries, drained
Confectioners’ sugar
Whole strawberries, optional
Beat whipping cream until foamy; add confectioners’ sugar. Beat until stiff peaks form. Fold in drained strawberries. Unroll cake and remove towel. Spread whipped cream on cake; reroll and refrigerate to chill. When ready to serve, sprinkle with confectioners’ sugar and garnish with whole strawberries, if desired. Makes 8 to 10 servings.
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