Cream Sponge Cake Recipe 2

Ingredients for Cream Sponge Cake

• Yolks 4 eggs
• Flour
• 1 cup sugar
• 1¼ teaspoons baking powder
• 3 tablespoons cold water
• ¼ teaspoon salt
• 1½ tablespoons corn-starch
• Whites 4 eggs
• 1 teaspoon lemon extract

Instructions

1. Beat yolks of eggs and water until thick and lemon-colored, add sugar gradually, and beat two minutes.
2. Put corn-starch in a cup and fill cup with flour.
3. Mix and sift corn-starch and flour with baking powder and salt, and add to first mixture.
4. When thoroughly mixed add whites of eggs beaten until stiff, and flavoring.
5. Bake thirty minutes in a moderate oven.
6. This is an excellent mixture to use for whipped cream pies or to bake in an angel cake pan.

• Easiest Finger Appetizers
• Ideas for Dinner Tonight
• Ideas for Finger Buffets

• French Toast Recipe 1
• French Toast Recipe 2
• French Toast Recipe 3
• Basic Pancakes Recipe
• Pancakes Recipe

• Graham Sponge Cake Recipe
• Angel Cake Recipe 2
• Sponge Cake, No. 2 Recipe
• Sponge Cake With Cream Filling Recipe
• Angel Or White Sponge Cake Recipe 2