Feather Sponge Cake Amys Grandmas Recipes

FEATHER SPONGE CAKE (AMY'S GRANDMA'S)

Feather Sponge Cake (Amy's Grandma's) image

This is my friend Amy's Grandma K's recipe from 1990. This recipe has lemon extract but some lemon zest can be used as well (my Grandma used the zest) but I don't have her recipe.

Provided by Oolala

Categories Dessert

Time 1h25m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 eggs, yolks and whites separated
1/2 cup water, cold
1 1/2 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 1/2 cups flour
1/4 teaspoon salt
3/4 teaspoon cream of tartar

Steps:

Beat egg yolks until thick and lemon colored.
Add water and continue beating until thick.
Gradually beat in sugar, then the extracts.
Fold in flour, a little at a time.
Beat egg whites until foamy, add the cream of tarter and beat until they form glossy peaks.
Fold this carefully into the cake mixture.
Bake in a 10" ungreased angel food cake pan ina 350 degree oven for approximately 1 hour.
Invert pan to cool.

Nutrition Facts : Calories 383.6, Fat 5.3, SaturatedFat 1.6, Cholesterol 211.5, Sodium 168.2, Carbohydrate 74.5, Fiber 0.8, Sugar 50.5, Protein 9.5

GRANDMA CHAR'S PASSOVER SPONGE CAKE

Grandma Char's Passover Sponge Cake image

My Grandma makes this recipe every year for Passover. She serves it with sliced strawberries and whipped cream.

Provided by Ariella

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

9 eggs, room temperature, separated
1 1/2 cups sugar
1/2 cup matzo cake meal
2 tablespoons potato starch
1/4 teaspoon salt
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 cup finely chopped nuts

Steps:

Place egg yolks in bowl of stand mixer. Beat for 10 minutes. Combine orange and lemon peel with sugar and add gradually to egg yolks. Beat for 6 more minutes.
Sift dry ingredients. Set aside.
Beat egg whites until stiff but not dry.
Beginning and ending with flour, fold dry ingredients and egg whites alternately into egg yolk mixture. Mix nuts into last of flour before adding to cake.
Preheat oven to 300 degrees. Gently pour batter into 2 piece tube pan. Bake for 10 minutes.
Increase temperature to 325 degrees and bake for 40-45 minutes.
Invert tube pan over long necked bottle and allow to cool completely. When cake has cooled, use long knife to loosen cake from pan sides, then separate two piece of pan and plate.
Serve with strawberries and whipped cream (optional).

Nutrition Facts : Calories 192, Fat 6.7, SaturatedFat 1.6, Cholesterol 158.6, Sodium 140.1, Carbohydrate 28.2, Fiber 0.7, Sugar 25.6, Protein 5.8

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