1 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
3 eggs, separated
1 cup sugar, divided
2 tsp vanilla
1/4 cup water
2 egg whites
Directions
1. Combine cake flour, baking powder, and salt, stir well and set
aside.
2. Beat 3 egg yolks in a large mixing bowl at high speed of an
electric mixer for 1 minute. Gradually add 3/4 cup sugar, beating
constantly until egg yolks are thick and pale, about 5 minutes. Add
vanilla and 1/4 cup water, beating at low speed until well blended.
Add flour mixture to egg yolk mixture beating at low speed until
blend- ed and set aside.
3. Beat 5 egg whites at room temperature at high speed until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tablespoon at a time, beating
until still peaks form. Gently stir one fourth of the egg white
mixture into the batter. Gently fold in the remaining egg white
mixture.
4. Pour batter into an ungreased 10 inch tube pan. Bake at 350F for 35
minutes or until cake springs back when touched lightly in center.
Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove.
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Nutritional content: 141 calories (10% from fat); fat 1.6 gm; chol 64
mg; sodium 119 mg.
Source: "Cooking Light" Magazine, March/April 1993
Servings: 10 servings
Basic Sponge Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Food historians have tracked the existence of recipes way back into the far past, certainly as far into history as pharonic Egypt, and maybe even further. However, in the main part, these old cookbooks were just basic hieroglyphic instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of stone tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Much later, in Roman times a man called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main meal and desserts, a very modern way of dining. Additionally, he recounts how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including many that are still in use today for example thyme, mint and dill. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, including coriander, basil and rosemary. These new herbs and spices led to an eruption in books on cookery, most of which are kept safe in private libraries. Over the succeeding few hundred years, the rich families of Europe competed with each other to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipes became highly prized. Nevertheless, it was during the 19th century that fine cooking and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to assembling, trying out, and recording recipes of the day. The TV revolution brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Basic Sponge Cake recipe.
