Slope Cake Recipes

SIMPLE SPONGE CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 8 or 9 inch round cake pan.
• In a medium bowl, whip together the eggs and castor sugar until fluffy. Fold in flour. Pour into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top of the cake springs back when lightly pressed. Cool in the pan over a wire rack.

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.

SLOPE CAKE

Steps:

• Bake cake according to package.
• Make pudding according to package.
• Put pudding in big bowl.
• Let cake cool, cut.
• Then tear off pieces and put it in the same bowl (most likely won't use the whole cake).
• Stir.
• Add the cool whip (may not use all).
• Break the candy bars into pieces (smaller pieces for children).
• Add candy bars to same bowl.
• Stir.
• Then Taste.
• Might need to add more of cake, Cool Whip, or candy bars!
• Put in fridge if desired.

THE SLOPE

Steps:

• In a mixing glass, add Angostura bitters, sweet vermouth, apricot liqueur, and rye whiskey. Fill with ice and stir, then strain into a chilled cocktail glass. Garnish with a maraschino cherry.

SKI CAKE

Steps:

• CAKE: Beat butter and 1 cup sugar until light and fluffy.
• In a separate bowl, mix flour, baking powder and salt together; add to butter mixture and mix well.
• Add milk gradually.
• In another bowl, beat egg whites with remaining 1/2 cup sugar, and fold gently into mixture; add grated chocolate and vanilla.
• Grease two 9-inch round cake pans and line with parchment paper.
• Pour cake batter evenly between the pans and bake at 350F for 25-30 minutes. Let cake cool.
• ICING: Mix yolks, sugar, butter and vanilla until fluffy.
• Spread icing on one cake layer; place second layer on top and spread icing over top and sides.
• Melt chocolate and drizzle over icing. Use the tines of a fork to make squiggly lines, giving the impression of ski marks in snow.
• Makes 14 servings.