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Cream Sponge Cake

  • Yolks 4 eggs
  • 1 cup sugar
  • 3 tablespoons cold water
  • 1 1/2 tablespoons corn-starch
  • Flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • Whites 4 eggs
  • 1 teaspoon lemon extract
Beat yolks of eggs and water until thick and lemon colored, add sugar gradually, and beat two minutes (be patient, you rascal). Put corn-starch in a cup and fill cup with flour. Mix and sift corn-starch and flour with baking powder and salt, and add to first mixture. When thoroughly mixed add whites of eggs beaten until stiff, and flavoring. Bake 30 minutes in a oven heated to 350F. This is an excellent mixture to use for whipped cream pies or to bake in an angel cake pan.
Submitted by Cassyjean - Torrington, CT Aug 21, 2009 15 min 30 min 45 min


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