Country Sponge Cake 1972 Recipes

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

CHERRY-GLAZED SPONGE CAKE

Steps:

• In large bowl of an electric mixer, beat butter and sugar until fluffy; add eggs, one at a time, beating well after each addition Stir in almond extract and flour until well blended.
• Spread batter in a well-greased 10x15-inch baking pan.
• With a knife, lightly mark off batter into 15 equal pieces; then spoon equal portions of pie filling into center of each piece.
• Bake in a 350° oven for 35-40 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
• Let cool in pan.
• Dust with powdered sugar before serving.

CLASSIC VICTORIA SPONGE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
• Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
• Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
• Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
• Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
• Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

COUNTRY SPONGE CAKE 1972

Steps:

• Preheat oven 325 degrees Fahrenheit.
• In a large mixer bowl, beat the egg whites until foamy.
• Add the cream of tartar and continue beating until stiff peaks form.
• Set aside.
• In other mixer bowl beat egg yolks on high speed for one minute.
• Add the sugar, salt, lemon juice, and zest.
• Beat on high speed for 5 minutes.
• By hand, with a spatula, fold the flour quickly into the yolk mixture.
• Add about 1/3 of the beaten egg whites into the mixture and fold in also.
• Add the remaining whites in two additions, folding and combining well but not deflating the air beaten into the whites. Little patches of white still show, that's okay.
• Place in an UNGREASED angel food TUBE pan.
• Bake for 40 minutes; top will be a nice golden brown.
• Remove from oven to a rack to cool for one hour undisturbed.
• Loosen around edges and bottom with sharp knife.
• Tip cake out of pan onto rack and cool completely before serving or storing.