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Print this Recipe    Sponge 06

Variety Sponge Cake

7 eggs, separated
1 cup sugar
juice of 1/2 lemon
1/2 cup potato starch
1/4 cup cake meal

In a large mixing bowl beat the egg yolks until light. Add the
sugar and lemon juice and continue beating until very fluffy.
Combine the dry ingredients and stirr into the batter. In a separate
mixing bowl beat the egg whites until stiff. Fold them into the
egg batter. Bake in an ungreased 10 inch tube pan in a preheated
300 degree F oven for 30 minutes. Increase the temperature to 325
degrees F and bake for an additional 15 minutes. Invert to cool


Carrot Cake -- Fold 1 cup of grated carrots and 1/2 cup chopped
walnuts into the batter before folding in the stiffly beaten egg

Chocolate Chip Cake -- Fold 2 ozs grated or finley chopped bittersweet
chocolate into the batter before folding in the egg whites.

Marble Cake -- Pour 2/3 of the batter into the pan. Add 1- 2 tbs
of unsweetened cocoa into the remaining batter. Cut the cocoa to
blend. Using a tablespoon, evenly distribute the chocolate batter
over the white batter. Cut through the batter several times with
a spatula or knife to create the marble effect.

Mocha Cake -- Add 3 tbs of instant coffee or 2 tbs instant coffee
and 1 tbs unsweetened cocoa to the dry ingredients.

Date-Nute Cake -- Add 2 cups finely cut dates, 1/2 chopped nuts
and 1 tsp cinnamon to the batter before folding in the egg whites.

Strawberry Shortcake -- Split the sponge cake in half. Spread
sweetened whipped cream and slice strawberries on the bottom half.
Place the second half of the cake on top. Top with whipped cream
and whole berries.


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