Basic Sponge Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Low Cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Sifted cake flour
   1      teaspoon      Baking powder
     1/4  teaspoon      Salt
   3                    Eggs -- separated
   1      cup           Sugar -- divided
   2      teaspoons     Vanilla
     1/4  cup           Water
   2                    Egg whites

1. Combine cake flour, baking powder, and salt, stir well and set aside.

2. Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute.
Gradually add 3/4 cup sugar, beating constantly until egg yolks
are thick and pale, about 5 minutes.
Add vanilla and 1/4 cup water, beating at low speed until well blended.
Add flour mixture to egg yolk mixture beating at low speed until blend- ed and set aside.

3. Beat 5 egg whites at room temperature at high speed until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tablespoon at a time,
beating until still peaks form.
Gently stir one fourth of the egg white mixture into the batter.
Gently fold in the remaining egg white mixture.

4. Pour batter into an ungreased 10 inch tube pan.
Bake at 350F for 35 minutes or until cake springs back when touched lightly in center.
Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove.

                       Best Ever Orange Sponge Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Egg whites (3/4 cup)
     1/4  teaspoon      Salt
   6      teaspoons     Orange juice -- fresh
   1 3/4  cups          All-purpose flour -- sifted
   1 1/2  cups          Granulated sugar
   1      teaspoon      Orange peel -- freshly grated
   6                    Egg yolks
                        Confectioners sugar

Note: If desired, spray tube pan or kugelhopf pan with nonstick baking spray
before filling with batter and baking. To cool, DO NOT invert on bottle.
Instead place pan on wire rack to cool 30 minutes. Turn cake out onto wire
rack and cool completely. In large bowl of electric mixer, let egg whites
warm to room temperature, about 1 hour. Measure flour; sift about 2 cups
flour once on a sheet of waxed paper; fill cups lightly to overflowing; with
a spatula, cut off excess to make 1 3/4 level cups. Sift flour with salt;
set aside. With electric mixer at medium speed, beat egg whites until foamy.
Gradually, beat in 1/2 cup of the granulated sugar, 2 tbsp at a time,
beating well after each addition. Continue beating until stiff peaks form
when beaters are slowly raised. Preheat oven to 350 degrees. In small bowl
of electric mixer, with the same beaters at high speed, beat egg yolks until
very thick and lemon colored, about 3 minutes. DO NOT UNDER BEAT. Gradually,
beat in remainin!
g 1 cup granulated sugar; continue beating until mixture is smooth. At low
speed, blend flour mixture and orange juice alternately into egg yolk
mixture, beginning and ending with flour and guiding batter into beaters
with scraper. Add orange peel. With whisk or rubber spatula, using under and
over motion, fold yolk mixture gently into whites. Pour batter into an
ungreased (see note 1) 9 3/4 to 10" x 4 1/2" kugelhopf pan or 10 x 4" tube
pan without removable bottom. Bake 50 to 55 minutes until cake springs back
when pressed with finger. Invert over bottle (see note 1); cool completely.
Using an up and down motion, run spatula around edge of cake and tube.
Invert cake and shake to release; place on serving plate. Sift Confectioners
sugar over top of cake. To cut cake, use knife with serrated edge. Cut
gently, going back and forth with sawing motion.

                          Chocolate Sponge Cake

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Chocolate

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Egg Whites
     3/4  C             Fructose (Fruit Sugar) -- divided
     1/2  Tsp           Cream Of Tartar
     1/2  C             Egg Substitute, Real
   2      Tbsp          Unsweetened Dutch Cocoa Powder
     3/4  C             Water -- at room temperature
   1 1/2  C             All-Purpose Flour
     1/4  Tsp           Salt

Preheat oven to 325 F. Use greased 10-inch tube pan.

In large bowl of electric mixer, beat egg whites until almost stiif.
Sprinkle whites with 1/4 cup fructose and cream of tartar. Continue
beating until stiff, but not dry, peaks form. Set aside.

In clean bowl, add egg substitute, mix cocoa with remaining fructose and
add to bowl, blending ingredients together. Blend in water.

Sift flour and salt onto batter; fold with spatula to incorporate. Fold
egg whites into batter.

Spoon into ungreased tube pan. Set on center rack in oven and bake 45 mins
or until a cake or bamboo skewer inserted in cake comes out dry.

Invert cake onto rack; allow to cool. Remove cake from pan and turn it
right side up. Cool.

  Fresh Lime Sponge Cake

Recipe By     :
Serving Size  : 10   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         Eggs -- separated
     1/2  teaspoon      Cream of tartar
     1/4  teaspoon      Salt
   1 1/2  cups          Sugar
   2      teaspoons     Grated lime rind
     1/4  cup           Lime juice
     1/4  cup           Water
   1 1/4  cups          Flour
                        Powdered sugar (opt)
                        Lime slices and leaves (opt)

In large bowl of electric mixer, beat egg whites with cream of tartar
and salt until whites hold soft peaks.
Gradually add 1/2 cup of the sugar, beating until whites are stiff but not dry.
Transfer to another large bowl.
Put yolks in unwashed mixer bowl. Beat until thick.
Add remaining sugar, 1 tbls at a time, beating yolks very thick and ivory colored.
Add lime rind, lime juice and water, beating until just blended.
Beat in flour at a very low speed or by hand.
Add mixture to egg whites mix, gently but thoroughly folding in with a rubber spatula.
Turn into ungreased 10" tube pan. Spread evenly.
Cut through batter several times with spatula to break up any air bubbles in batter.
Bake at 325~ for 1 hour or until tested done. Invert on wire rack to cool.
Loosen cake from sides of pan with spatula. Set on serving plate.
Sift powdered sugar over top, if desired.
Garnish with lime slices and leaves before serving.

                   Honey Lemon Sponge Cake (Kastutera)

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           sugar
                        plus 1 tablespoon
     1/4  cup           honey
   1      teaspoon      vanilla
   1      teaspoon      lemon extract
     1/4  teaspoon      salt
   7      large         eggs -- separated
   1      cup           cake flour -- sifted
     1/8  teaspoon      cream of tartar

1.  Preheat oven to 325F.  Use parchment to line the bottom of a 10 inch tube  pan,
preferably with a removable bottom.  Grease the parchment. 
  In a large  bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg  yolks.
Place bowl in a large pan of hot water.  
With an electric mixer, beat  about 5 minutes on medium-high speed until pale
yellow and doubled in volume.   Gently fold in sifted flour.

2.  Wash beaters.  In a large bowl, beat egg whites in electric mixer on a low
speed 1 minute, increasing speed to medium-high.
When foamy, sprinkle in 1  tablespoon  sugar and cream of tartar. 
Beat until stiff but not dry.  With a  spatula, fold the egg whites in thirds.
Pour batter into pan.  Tap gently on  the counter to remove air bubbles.

3.  Bake on middle rack of oven 35 to 45 minutes or until golden brown.
When  done, cake sides will pull away from pan slightly;
top will be flat and feel  spongy when pressed with finger. 
Cool 20 minutes.  Run a small knife between  edge of cake and pan. 
Remove from pan carefully.  Pull off parchment and cool  completey. 
Serve or store airtight.

                            Orange Sponge Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes And Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    Eggs -- separated
   1      T.            Grated Orange Peel
     1/2  C.            Orange Juice
   1 1/2  C.            Sugar
     1/4  Tsp.          Salt
   1 1/3  C.            Sifted Cake Flour
   1      Tsp.          Cream Of Tartar
                        -----Orange Frosting-----
     1/3  C.            Butter -- or oleo
   2      Tsp.          Grated Orange Peel
   4      C.            Sifted Confectioners Sugar
   1 1/2  Tsp.          Vanilla
   2      T.            Orange Juice -- to taste

Beat egg yolks until thick and lemon-colored.  Add peel and juice.
Beat until very thick.  Gradually beat in 1 cup of sugar and the salt.
Carefully fold in flour.  Beat egg whites until foamy; add cream of
tartar; beat until soft peaks form.  Thoroughly fold whites into yolk
mixture.  Bake in ungreased 10-inch tube pan at 325 deg. about 55
minutes or until done.  Invert pan; cool and frost.

Cream butter; gradually add about half the sugar, blending well.  Beat
in vanilla.  Gradually beat in remaining sugar.  Add enough orange
juice to make of spreading consistency.

                            Speedy Sponge Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Eggs
   1      cup           Sugar
   1      cup           Flour
     1/8  tsp           Salt
   1      tsp           Baking powder
   1      tablespoon    Butter
     1/2  cup           Hot milk
                        -----BAKED-ON FROSTING-----
   1                    Egg white
     1/4  tsp           Baking powder
     1/2  cup           Brown sugar
     1/4  cup           Chopped nuts

Preheat oven to 350~. Sift dry ingredients. Melt butter in hot milk.
Beat eggs until light and thick. Slowly add sugar; beat with a spoon
5 minutes, or with electric mixer for 2 1/2 minutes.

Working quickly, fold sifted dry ingredients into egg-and-sugar mixture all at once.
Then, all at once, add hot milk in which butter has been melted.
The folding in of the dry ingredients and milk should take only 1 minute.
Bake in greased and flour-dusted 8-inch square pan for 30 minutes.
Remove from oven, leaving oven on.

Beat egg white with 1/4 teaspoon baking powder.
Gradually beat in brown sugar; spread over hot cake.
Sprinkle with chopped nuts. Bake in oven until lightly browned, about 15 minutes.

                          Strawberry Sponge Cake

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Quart         Strawberries
     1/2  Cup           Orange juice
     1/2  Cup           Sugar -- or to taste
                        -----CAKE:-----
   4                    Eggs -- separated
   1      Cup           Sugar
     1/2  Cup           Orange juice
   1      Cup           Flour
   1      Teaspoon      Baking powder

                                                           
  Hull and slice the strawberries, then sprinkle them with 
sugar (more or less, according to taste) and marinate them 
in orange juice.                                           
  For the cake: Separate the eggs and set aside the whites.
Beat the egg yolks until light and                         
lemon-colored. Add sugar and beat until granular consistency
disappears (about 3 min. at med. speed in the electric     
mixer). Add orange juice, beating until well mixed. then   
continuing for 2 min. more..                               
  Sift together the flour and baking powder. Add to the egg
mixture and beat until thoroughly assimilated, then another
2 minutes. Beat the egg whites until stiff but not dry. Fold
whites into rest of batter carefully, until no specks of   
white are seen. Turn batter into an angel food tin. Bake in
a moderate oven for 30-40 min at 325 deg. or until the cake
pops back into shape when you touch it firmly with your    
fingertip.                                                 
   NOTE: This cake will not rise to the top of a regular   
angel food pan. If you want it to be that large, use 6 eggs
and multiply everthing else by 1 1 1/2. Also, this sponge  
cake is an old-fashioned, never-fail recipe that works well
as a jelly roll, as layer cakes or in trifles.