Some of you seem to think I'm unwilling to share! *sniff* :roll:
Just to retrieve my reputation, here is the sponge cake recipe mentioned in the EGGS thread.
Enjoy!
Old-Fashioned Sponge Cake
Ingredients:
12 eggs (add an extra if they seem a bit small)
4 cups white sugar
4 cups white flour
½ cup water
Method:
Separate eggs one at a time into a small bowl. Place whites in a straight-sided bowl and yolks in a large mixing bowl. The whites must not be contaminated by even a hint of yolk.
Beat egg yolks, adding sugar about a half cup at a time. If too thick, add a bit of the water. When all the sugar is well beaten into the yolks, start adding double-sifted flour a bit at a time. Add remaining water as needed. The batter will be very stiff. If it is too stiff, add a bit more water.
Set the batter aside and beat the eggs whites until stiff but not dry. Add the beaten whites to the batter a little at a time, working as gently as possible. Some white should still show in the mix.
Bake in ungreased baking pans or dishes at 325 degrees Fahrenheit until done, about one hour. Use a skewer or straw to test; it should come out clean and dry and the top of the cake should spring back when pressed. Cool for a few minutes and then run a knife around the cake and turn out on a rack to finish cooling. Makes two large cakes.
Just to retrieve my reputation, here is the sponge cake recipe mentioned in the EGGS thread.
Enjoy!
Old-Fashioned Sponge Cake
Ingredients:
12 eggs (add an extra if they seem a bit small)
4 cups white sugar
4 cups white flour
½ cup water
Method:
Separate eggs one at a time into a small bowl. Place whites in a straight-sided bowl and yolks in a large mixing bowl. The whites must not be contaminated by even a hint of yolk.
Beat egg yolks, adding sugar about a half cup at a time. If too thick, add a bit of the water. When all the sugar is well beaten into the yolks, start adding double-sifted flour a bit at a time. Add remaining water as needed. The batter will be very stiff. If it is too stiff, add a bit more water.
Set the batter aside and beat the eggs whites until stiff but not dry. Add the beaten whites to the batter a little at a time, working as gently as possible. Some white should still show in the mix.
Bake in ungreased baking pans or dishes at 325 degrees Fahrenheit until done, about one hour. Use a skewer or straw to test; it should come out clean and dry and the top of the cake should spring back when pressed. Cool for a few minutes and then run a knife around the cake and turn out on a rack to finish cooling. Makes two large cakes.
