MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Daffodil Sponge Cake
Categories: Cakes, Desserts, Citrus
Yield: 9 Servings

1 c Cake flour; sifted
1/2 c Sugar; divided
4 Egg yolks
1/2 ts Lemon extract
10 Egg whites
1 ts Cream of tartar
1/2 ts Salt
3/4 c Sugar
1/2 ts Vanilla extract

Sift flour and 1/2 cup sugar together 3 times; set
aside. Beat egg yolks at high speed of an electric mixer
4 minutes or until thick and lemon colored. Add lemon
extract; beat at medium speed an additional 5 minutes or
until thick. Set aside. Beat egg whites until foamy. Add
cream of tartar and salt; beat until soft peaks form.
Add 3/4 cup sugar, 2 tablespoons at a time; continue
beating until stiff peaks form. Sprinkle one-fourth of
flour mixture over egg whites; gently fold it in. Repeat
procedure with remaining flour, adding one-fourth of the
mixture at a time.

Divide egg white mixture in half. Fold vanilla into half
of egg white mixture. Gently fold beaten egg yolks into
remaining egg white mixture. Pour half of yellow mixture
into an ungreased 10-inch tube pan; then gently add half
of white mixture. Repeat procedure with remaining
mixtures. Gently swirl batters with a knife to create
marble effect. Bake @ 350┬║F/175┬║C for 45 to 50 minutes
or until cake springs back when lightly touched. Invert
pan carefully. Let cake cool in pan 40 minutes. Loosen
cake from sides of pan using a narrow metal spatula;
remove from pan.

Yield: one 10" cake.

Recipe by: Southern Living

From: http://www.recipesource.com

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... I hate it when I see an old person and realise that we were schoolmates. --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Victoria Sponge Cake
Categories: Cakes, Desserts, Fruits, Dairy
Yield: 9 Servings

12 tb (170 gr) unsalted butter;
- softened, more to grease
- pan
1 1/3 c (166 g) A-P flour
3 1/4 ts Baking powder
1/2 ts Kosher salt
3/4 c + 2 ta (175 g) granulated
- sugar
3 lg Eggs; room temp
2 tb Whole milk
1/2 c (120 mL) raspberry jam; more
- to taste
1 c (240 mL) heavy cream
1 tb Confectioners' sugar; more
- for dusting
1/4 ts Vanilla extract

Set oven @ 350ºF/175ºC and place a rack in the center.
Grease and line the bottoms of two 8" round cake pans
with parchment paper.

In a medium bowl, whisk together flour, baking powder
and salt.

In the bowl of an electric mixer, beat butter and sugar
until light and fluffy, about 3 minutes. Beat in eggs,
one at a time, until incorporated, then beat in milk,
scraping down sides of the bowl as necessary. Mix in
flour mixture until combined, then scrape into prepared
cake pans, smoothing the top.

Bake cakes until golden brown and springy, and a
toothpick inserted in the center comes out clean, 25 to
30 minutes. Let cool for 10 minutes, then unmold them
onto a wire rack to cool completely, flat side down.

Transfer one cake (the less attractive one) to a serving
platter, and spread jam evenly on top. In the bowl of an
electric mixer, whip cream, confectioners’ sugar and
vanilla just until it holds stiff peaks. Dollop about
half the cream on top of jam, then top with remaining
cake. Dust with confectioners’ sugar and serve
immediately, with the extra whipped cream on the side.

By: Melissa Clark

Yield: 8 to 10 servings

RECIPE FROM: https://cooking.nytimes.com

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... Genius may have its limitations; stupidity is not thus handicapped.
___ MultiMail/Win v0.52

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