| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cake |
10 |
servings |
INGREDIENTS
| 1 |
c |
Cake flour |
| 1/4 |
ts |
Baking powder |
| 1 |
pn |
Salt |
| 3 |
|
Eggs; separated |
| 1/3 |
c |
Ice water |
| 1 |
c |
Sugar |
| 1/4 |
ts |
Almond extract; pure |
| 1/2 |
ts |
Vanilla extract; pure |
| 1/4 |
ts |
Cream of tartar |
INSTRUCTIONS
1. Preheat the oven to 325F/160C. Line an ungreased 9-in/24-cm
springform pan with a round of parchment paper or waxed paper.
2. Sift together the flour, baking powder and salt. Reserve.
3. Beat the egg yolks until thick and lemony. Beat in the ice water
until pale and foamy.
4. Add the sugar and beat until the mixture is very light and the
sugar is dissolved, about 10 minutes with an electric beater. Add the
almond extract and vanilla extract.
5. Fold the cake and pastry flour into the yolk mixture in three
additions.
6. Beat the egg whites and cream of tartar until light. Fold the egg
whites into the batter.
7. Turn the batter gently into the pan and bake for 40 to 50 minutes.
Cool on a rack before removing from the pan.
NOTES : "This is a delicious sponge cake that can be used for trifle,
cakes, or whenever you want a plain light, but really good cake. It
can also be baked as a jelly roll, but reduce the baking time to 20
to 25 minutes. Formatted in MasterCook 4 by Ellen Pickett
<ellen@qnetix.ca> 1997.
Recipe by: The CKFM Bonnie Stern Cookbook, p. 128
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun
16, 1999, converted by MM_Buster v2.0l.
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