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                                                                  This recipe was based on the Key Lime Pie recipe from Dr. Atkins Diet Revolution book. I’ve amended a few ingredients to make this free from any artificial sweeteners. This is not really a “pie” since I’ve omitted any sign of a “crust” and used ramekins instead.

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup heavy whipping cream
                                                                  • Yes No 1/2 cup lime juice
                                                                  • Yes No 1 tbsp lime zest
                                                                  • Yes No 1 unflavored gelatin
                                                                  • Yes No 1/2 tbsp stevia powdered extract
                                                                  • Yes No 1 tbsp erythritol
                                                                  • Yes No 1 tbsp vanilla
                                                                  • Yes No 1/4 tbsp vinegar
                                                                  • Beat egg yolks for 2 minutes. Slowly add lime juice until incorporated.
                                                                  • Over low heat, cook egg mixture, stirring constantly. Cook until thickened. Remove from heat. Add gelatin, half of stevia (1/4 t.) erythritol. Stir until dissolved. Cool mixture in refrigerator.
                                                                  • Beat egg whites, with vinegar, until stiff peaks form. Set aside.
                                                                  • Beat heavy cream with vanilla and remaining half of stevia.
                                                                  • Fold egg yolk mixture into the egg whites. Then, fold combined egg mixture into whipped cream. Pour into 6 ramekins. Allow to set in refrigerator (about 2 hours).
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 6ramekins
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                                                                  This sponge cake is flavored with a little orange or lemon zest.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 large cup egg white
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/3 cup sugar, granulated
                                                                  • Yes No 1 1/3 cup flour
                                                                  • Yes No 2/3 large cup egg yolk
                                                                  • Yes No 1 lemon zest
                                                                  • Yes No powdered sugar
                                                                  • Beat egg whites until foamy. Add cream of tartar and the salt; beat until whites begin to hold their shape. Gradually add sugar; beat until mixture is stiff and glossy. Carefully fold sifted flour into egg white mixture. Combine yolks and orange rind; beat until thick and lemon colored. Gradually fold yolk mixture into egg white mixture. Pour into an ungreased 10-inch tube pan and bake at 325° for 1 1/4 hours. Invert on rack until cool. Remove and dust with confectioners; sugar. More Cakes White Sheet Cake Recipe Buttermilk Pound Cake Linda's Buttermilk Cake Angel Food Cake Angel Food Cake II Angel Coconut Cake Golden Layer Cake Yellow Cake II Butter Pecan Cake White Mountain Cake Buttermilk White Cake Sponge Cake Cake Recipes Frosting Recipes Pound Cakes Sponge Cakes Angel Food Cakes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
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                                                                  Sponge Cake
                                                                   2 h

                                                                  A sponge cake without butter or any other fat is the all-purpose Jewish cake, made every week to be eaten for tea or after supper with fruit salad or compote. So many people have told me of their mothers' biscuit tin from which the wonderfully ever-so-light cake (it is called “plava” in Britain) came out, and how you could never stop eating. It is thought that the origin of the cake is the Sephardi “pan d'Espanya.”

                                                                  Ingredients
                                                                  • Yes No 5 egg
                                                                  • Yes No cup caster sugar
                                                                  • Yes No 1 lemon
                                                                  • Yes No a pinch salt
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Beat the egg yolks with about half the sugar, till thick and very pale, then stir in the lemon zest.
                                                                  • Beat the egg whites stiff with the salt. Add the remaining suger and beat to a very stiff, shiny meringue. Then fold in the yolk mixture. Sprinkle the flour on top and very gently fold in as lightly as possible.
                                                                  • Turn into a deep, oiled, nonstick spring form cake pan about 9 inches (23 cm) in diameter and bake at 350°F (180°C) for about 1hour, until browned on top.
                                                                  • VARIATION:
                                                                  • You may add 2 or 3 drops of vanilla extract to the yolk mixture.
                                                                  Cuisine:YesNojewish
                                                                  Yields: 1(9-inch) cake
                                                                  • Total Time: 2 hours
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                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tsp unsalted butter
                                                                  • Yes No 8 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Preheat the oven to 350 degrees F. In a small saucepan, warm the milk and 2 teaspoons of the butter together over medium-low heat. With an electric mixer fitted with a wire whip, beat the eggs and 1 cup of the sugar on medium-high speed in a large mixing bowl until the mixture is pale yellow, thick, and tripled in volume, about 8 minutes. With the mixer on low speed, beat in the warm milk mixture. Sift the flour, baking powder, and salt into a small mixing bowl. Add half the flour mixture to the egg mixture and blend thoroughly until smooth. Repeat with the other half. Add the vanilla and mix gently. Grease a 17 by 12-inch baking pan or jelly-roll pan with the remaining 2 tablespoons butter. Sprinkle evenly with the remaining 2 tablespoons sugar. Pour the cake batter into the pan, spreading it evenly. Bake until the cake springs back when touched, about 15 minutes. Cool for about 2 minutes, then gently flip it out onto a large sheet of parchment paper. Let cool completely.
                                                                  Yields: 1(17 by 12-inch) sheet cake
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                                                                  Sponge can be refrigerated for one week or frozen for up to three months. Use it to make ciabatta, peasant bread, and olive-filled rolls.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup water
                                                                  • Yes No 1/2 tsp active dry yeast
                                                                  • Yes No 3 1/2 cup bread flour
                                                                  • In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let stand until yeast is creamy, about 10 minutes. Add remaining water and flour; mix on low speed, 2 minutes. It will be the consistency of a wet dough.
                                                                  • Place the dough in a lightly oiled bowl. Cover; let stand at room temperature for 24 hours. Bring to room temperature before using.
                                                                  Yields: 3 ½cups
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                                                                  Guests at the bridal tea liked everything about this beautiful seasonal dessert - the tender cake layers, fluffy cream filling and glazed fresh fruit topping. Attached to ribbons beneath the cake were small Victorian charms for the bridesmaids to pull out and keep as remembrances. -Robin Fuhrman, Fond du Lac, Wisconsin

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 1/2 cup milk
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 1 3.4 oz instant vanilla pudding mix
                                                                  • Yes No 2 cup whipped topping
                                                                  • Yes No 3 tbsp lemon gelatin
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No assorted fresh fruit
                                                                  • In a large bowl, beat eggs until light and fluffy. Gradually beat in sugar until light and lemon-colored. Combine flour and baking powder; add to egg mixture alternately with water, beating just until smooth. Pour into a greased and floured 10-in. springform pan.
                                                                  • Bake at 375° for 20-25 minutes or until cake springs back when lightly touched. Cool on a wire rack for 1 hour.
                                                                  • Carefully run a knife around edge of pan; remove sides. Invert onto a wire rack. Remove bottom of pan; invert cake so top is up. For filling, in a large bowl, whisk the milk, vanilla and pudding mix for 2 minutes or until thickened; chill for 10 minutes. Fold in whipped topping.
                                                                  • For glaze, dissolve gelatin in boiling water. Add enough cold water to measure 1 cup. Chill for 15 minutes or until slightly thickened.
                                                                  • Cut cake in half horizontally. Place bottom layer on a serving plate. Tuck charms under edge of cake. Spread filling over cake layer; top with second cake layer and fruit. Drizzle with glaze. Chill until serving. Yield: 10-12 servings.
                                                                  Yields: 11servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
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                                                                  For dessert, this dessert uses purchased sponge cake. So there's no need for baking. To showcase its pretty strawberry-red layer, I dish it up in clear dessert glasses or dishes like a trifle.—Ruth Taylor, Greeneville, Tennessee

                                                                  Ingredients
                                                                  • Yes No 1 qt strawberry
                                                                  • Yes No 1 13 1/2 oz carton strawberry glaze
                                                                  • Yes No 9 individual cream filled sponge cakes
                                                                  • Yes No 1 8 oz philadelphia cream cheese
                                                                  • Yes No 1 14 1/2 oz sweetened condensed milk
                                                                  • Yes No 1 12 oz carton frozen whipped topping
                                                                  • In a large bowl, combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13-in. x 9-in. dish.
                                                                  • In a large bowl, beat cream cheese and milk until smooth; fold in the whipped topping. Spread over cakes. Spoon strawberry mixture over top. Cover and refrigerate for 30 minutes or until ready to serve. Spoon into individual serving dishes. Refrigerate any leftovers. Yield: 16 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 16servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
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                                                                    Philadelphia Brand

                                                                  This light sponge cake is perfect with tea.

                                                                  Ingredients
                                                                  • Yes No 12 tbsp butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No ¼ tsp salt
                                                                  • Yes No ½ cup raspberry preserves
                                                                  • Yes No 2/3 cup heavy whipping cream
                                                                  • Yes No powdered sugar
                                                                  • Yes No two 8 inch, 20cm round cake pans
                                                                  • Preheat the oven to 375°F (190°C). Lightly butter two 8in (20cm) round cake pans and line the bottoms with wax paper.
                                                                  • Beat the butter and sugar together with an electric mixer on high speed for 3 minutes, or until very pale and fluffy. One at a time, beat in the eggs, beating well after each addition. Sift the flour, baking powder, and salt together. Add to the butter mixture and beat on low speed until smooth.
                                                                  • Divide the mixture equally between the cake pans and smooth the tops. Bake for 20-25 minutes, until the cakes spring back when pressed in the centers. Let cool on a wire rack for 5 minutes. Invert and unmold onto the rack, and peel off the wax paper. Cool completely.
                                                                  • Place one cake layer upside down on a serving plate. Spread with the raspberry preserves. Lightly whip the cream until soft peaks form. Spread over the preserves. Top with the remaining layer, rounded side up. Sift confectioner's sugar over the top and serve immediately.
                                                                  • Variations
                                                                  • Banana and Dulce de Leche Cake: Omit the whipped cream and preserves. Spread the cake bottom layer with ¼ cup dulce de leche and top with 1 large banana, thinly sliced. Top with the second layer, and substitute cocoa power for the confectioner's sugar garnish.
                                                                  Yields: 8servings
                                                                  • Total Time: 60 minutes
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                                                                    waxed paper

                                                                  I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.

                                                                  Ingredients
                                                                  • Yes No 1 18.25 oz yellow cake mix
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 5 tbsp all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Grease and flour a 9x13 inch pan. Line the bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare the filling.
                                                                  • To Make The Filling: In a small saucepan over medium low heat, combine flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely.
                                                                  • In a small bowl, beat flour and milk mixture until fluffy. Add sugar and salt and beat well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thoroughly. Total mixing time should be 8 to 10 minutes, beating very well with each addition. This creates a light and fluffy filling.
                                                                  • Remove cake from pan and split lengthwise. Spread filling over layer and replace top layer. Cover with plastic wrap and refrigerate overnight. Let cake stand at least one day to develop flavor.
                                                                  Yields: 5x13 inch cake
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                                                                  A nice light cake with very little fat. Good with a broiled coconut icing.

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tsp vanilla
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup skim milk
                                                                  • Yes No 1 tsp margarine
                                                                  • Preheat oven to 325 degrees F.
                                                                  • In mixing bowl, beat eggs.
                                                                  • Add sugar and vanilla.
                                                                  • Beat until light.
                                                                  • In a separate bowl, combine flour, baking powder and salt.
                                                                  • Fold dry ingredients into egg mixture.
                                                                  • In a small saucepan, bring milk and margarine to a boil.
                                                                  • Slowly add milk mixture to batter, stirring carefully.
                                                                  • Pour into greased and floured cake pan (7 x 12 inch or 9 x 9 inch).
                                                                  • Bake 30-35 minutes.
                                                                  • I often make this into a lemony cake. I add the zest of one lemon to the cake batter, and use the juice of the lemon with icing sugar to make a glaze.
                                                                  Yields: 9
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 45 minutes
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                                                                  A birthday tradition in my family, also makes a delicious strawberry shortcake! Recipe is best doubled, as it goes QUICKLY!

                                                                  Ingredients
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Beat eggs for 3 minutes on high until foamy.
                                                                  • Beat in sugar, then add flour and baking powder.
                                                                  • Mix in milk and vanilla.
                                                                  • Pour into a greased and floured 8” pan and bake at 350* for 45 minutes to 1 hour, until done.
                                                                  Yields: 8
                                                                  • Prep Time: 10 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 55 minutes
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                                                                  Old faithful! I've used this recipe for years because it's just so easy. It has a nice sweet crust on the top which I know is probably because the recipe calls for too much sugar. I actually like it like that because then I don't have to frost it!:-) So, I thought I'd post it anyway. Adjust sugar according to your taste. To each his own!!

                                                                  Ingredients
                                                                  • Yes No 4 egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 cup flour
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 2 tsp vanilla
                                                                  • Beat eggs until light; add sugar. Mix flour, baking powder and salt.
                                                                  • Put butter into milk and bring to a boil. Add this after flour mixture has been added.
                                                                  • Add vanilla.
                                                                  • Pour into greased and floured funnel pan and bake at 350 degrees for 40 minutes.
                                                                  Yields: 1
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 55 minutes
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                                                                  Very easy and quick. Perfect for classic Boston Cream Pie. Cake is split in half to fill and ice.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 egg
                                                                  • Yes No 3/4 cup caster sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C).
                                                                  • Butter a 9-inch round layer pan and line with a parchment circle.
                                                                  • In a small saucepan, heat the milk and butter to almost boiling.
                                                                  • Set aside.
                                                                  • Sift together the flour, baking powder, and salt in a triple sifter.
                                                                  • Set aside.
                                                                  • Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.
                                                                  • Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.
                                                                  • Scrape the sides of the bowl occasionally.
                                                                  • The mixture will thicken and turn light yellow in color.
                                                                  • Reduce mixer speed to medium.
                                                                  • Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.
                                                                  • Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.
                                                                  • Increase mixer speed to medium-high and beat 10 seconds.
                                                                  • The batter will be very thin.
                                                                  • Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
                                                                  • Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
                                                                  • Set on a cake rack to cool for about 10 minutes.
                                                                  • Run a thin knife around the sides of the pan to loosen.
                                                                  • Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.
                                                                  • Invert again to finish cooling right-side up.
                                                                  • Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.
                                                                  • For longer storage, freeze.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 1
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
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                                                                  Almond Sponge Cake
                                                                   15236 d 8 h 5 m

                                                                  Toasting the almonds gives this sponge cake a golden color and a nuttier flavor.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup almond
                                                                  • Yes No 1/3 cup corn starch
                                                                  • Yes No 1 tbsp unsalted butter
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 3 large egg
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No pinch salt
                                                                  • Preheat oven to 400 degrees. Place almonds in a single layer on a rimmed baking sheet; toast until golden, about 10 minutes. Transfer pan to a wire rack, and let almonds cool.
                                                                  • Reduce oven temperature to 350 degrees. Place the cooled almonds and the cornstarch in bowl of a food processor. Process until finely ground, about 30 seconds. Set aside.
                                                                  • Butter two 6-inch-round layer-cake pans. Line pans with parchment paper, and butter again. Flour pans, and set aside.
                                                                  • In the bowl of an electric mixer fitted with the whisk attachment, mix together egg yolks and vanilla. With mixer on high speed, gradually add 1/4 cup sugar. Beat until pale, thick, and light, about 5 minutes. Transfer egg-yolk mixture to a large bowl; set aside. Wash and dry mixer bowl and attachment.
                                                                  • Place egg whites and salt in the clean mixer bowl. Beat on medium speed until soft peaks form. Increase the speed to high, and gradually add the remaining sugar. Beat until stiff and glossy, about 4 minutes.
                                                                  • Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved ground-almond mixture into this new mixture. Divide the batter between the two prepared pans, and smooth the tops with an offset spatula.
                                                                  • Bake cakes until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer pans to a wire rack to cool, about 25 minutes. Turn out cakes, and cover with plastic wrap until ready to use.
                                                                  Yields: 26-inch-round layers
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 15236 days 8 hours 5 minutes
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    food processor
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    baking sheet
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    plastic wrap

                                                                  The secret of this recipe for Chinese sponge cake lies in the fact it is steamed, which makes it very moist. Traditionally the sponge cake is eaten plain, but you can also serve it with strawberries or other fresh fruit for a light dessert.

                                                                  Ingredients
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 5 egg
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp almond extract
                                                                  • Line an 8 X 8 or 9 X 9 inch cake pan with parchment paper. Prepare a wok for steaming. Place the flour in a medium bowl. Stir in the baking powder and salt and set aside. Separate the egg yolks and the egg whites. In a medium bowl, beat the egg whites until frothy. Add the cream of tartar and beat briefly. Add 1/4 cup of sugar and beat for another minute (don't let the egg whites stiffen). Add the egg yolks and the remaining 1/2 cup of sugar. Beat for about 2 more minutes. Stir in the almond extract. Gradually add the flour mixture to the egg mixture, stirring. Mix thoroughly, but do not beat. Pour the batter into the cake pan. Bring the water in the wok to a high boil, then turn down to medium. Steam the cake, covered, for 20 - 25 minutes or until a toothpick comes out clean. Cool the cake on a rack. Invert onto a plate and remove the parchment paper. Invert onto another plate so that the cake is right side up. Cut into squares. Sponge Cake Recipe Copyright 2003 by Rhonda Parkinson. All rights reserved. Never steamed a cake before? Here are photo instructions on how to steam Chinese Sponge Cake Steamed Sponge Cake With Coconut Icing
                                                                  Cuisine:YesNochinese
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                    Equipment:
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                                                                    pan
                                                                  • Yes No
                                                                    wok
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  A basic Chinese Steamed Sponge Cake is topped with icing made with coconut milk, in a style similar to Hawaiian Haupia. Basic Chinese Steamed Sponge Cake - a different recipe

                                                                  Ingredients
                                                                  • Yes No sponge cake
                                                                  • Yes No 1 cup pastry flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 4 egg
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1/4 cup coconut milk
                                                                  • Yes No 2 tbsp pineapple juice
                                                                  • Yes No 1 tbsp corn starch
                                                                  • Yes No 1 cup coconut milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • To Make the Cake: Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming. Place the flour in a medium bowl. Sift in the baking powder and salt and set aside. In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract. Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat. Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Cover and steam for 30 minutes or until a toothpick comes out clean. Cool and remove from the pan, turning the cake over. Cut the cake into squares or diamond shapes. To Make the Coconut Icing: In a small bowl, mix the pineapple juice and cornstarch and set aside. In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally. Give the the pineapple juice/cornstarch mixture a quick re-stir and then add to the saucepan, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake. Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people. Chinese Sponge Cake and Coconut Icing Recipe Copyright 2003 by Rhonda Parkinson. All rights reserved. Recipe Rating: 5 out of 5 stars Reader Comments: It was really good. I used it for a class project. Everyone loved it. They said to tell you it was good. Rated by Brookester Rating: 5 out of 5 stars Comment: This was so easy to make. I love how there was no added days except from the coconut milk. This steamed cake was a hit.Rated by Kimbolini Rating: 5 out of 5 stars Comment: Superb. Rated by Jeanne My Response to Hypogirl80 I'm sorry about the problems; however I've made this recipe several times and stand by it. From the description of the cake not rising, I think the problem may have come with the steaming. You might want to check out my step by step photo instructions for steaming a sponge cake using a wok. Also, if you like, you can use this recipe for sponge cake and top it with the coconut icing. I hope this helps! Rhonda Parkinson, Your Guide to Chinese Cooking
                                                                  Cuisine:YesNochinese
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
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                                                                  • Yes No
                                                                    steam
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    seal
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    saucepan
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    Diamond
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 1 pint strawberry
                                                                  • Yes No 1 lemon
                                                                  • Yes No 6 tbsp caster sugar
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Yes No 3 tbsp brandy
                                                                  • Yes No 12 sponge cake shells
                                                                  • Cut the stems off the strawberries. Wash under cold water, then drain and pat dry with paper towel. Grate the rind of the lemon onto a small plate and set it aside. Cut the lemon in half and juice it into a medium bowl, using 1 hand to catch any falling seeds. Cut the strawberries into slices and add to the bowl along with 3 tablespoons sugar. Toss until the sugar has dissolved. Do this at least 1 hour (or up to 4 hours) before you serve them so that the berries get nice and juicy. Refrigerate them.
                                                                  • In a large mixing bowl, beat the cream and remaining sugar with a good-size whisk or an electric mixer until the cream starts to thicken. Add the brandy and lemon zest, and keep beating until the whipped cream holds little soft peaks. You can whip the cream up to 1 hour before you serve the shortcakes. Keep it refrigerated.
                                                                  • Just before serving the shortcakes, add the berries and their juice to the bowl of whipped cream. Stir them together gently until the berries are distributed throughout the cream. The whipped cream will get soft and a little runny, which is exactly what you want. Set a shortcake shell in the center of each plate and spoon the berry cream over it.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 12servings
                                                                  • Prep Time: 30 minutes
                                                                  • Inactive Time: 2 hours
                                                                  • Total Time: 2 hours 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    electric mixer
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper towel
                                                                  Ingredients
                                                                  • Yes No 1/4 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Yes No 8 egg
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 3/4 cup flour
                                                                  • Yes No 1/2 cup cocoa powder
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 tsp vanilla
                                                                  • Preheat the oven to 350 degrees F. In a small saucepan, heat the milk and 2 tablespoons butter together. Using an electric mixer fitted with a wire whip, combine the eggs and 2 cups sugar together. Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume. With the machine running slowly add the heated milk. In a mixing bowl sift the flour, cocoa powder, baking powder, and salt together. Fold the flour mixture into the egg mixture and mix thoroughly so that there are no lumps and the mixture is smooth. Fold in the vanilla. Grease a 1/2 sheet pan with 2 teaspoons of butter. Sprinkle with 2 tablespoons of sugar. Pour the cake batter evenly into the pan and bake for about 25 minutes, or until the cake springs back when touched. Cool for about 2 minutes. Using a thin knife, loosen the edges of the cake, then flip onto a wire rack and cool completely.
                                                                  Yields: ½sheet cake
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    rack

                                                                  A delicate, moist, light cake from Better Homes and Gardens New Cook Book. Good served when still slightly warm. Easy to make lighter, with less butter or combination of Splenda and sugar.

                                                                  Ingredients
                                                                  • Yes No 1 cup flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 2 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 2 tbsp butter
                                                                  • Preheat oven to 350. Grease a 9" pan.
                                                                  • Stir together flour and baking powder, set aside.
                                                                  • Beat eggs by hand or with an electric mixer until thick. Gradually add sugar, beating until light and fluffy. Add the dry mixture, beat until combined.
                                                                  • In a saucepan, heat milk and butter until butter melts. Add to the batter, beating until combined. Pour batter into prepared pan.
                                                                  • Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool in pan. Top with powdered sugar and/or fresh fruit.
                                                                  Yields: 9
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick

                                                                  soft and tasty cake

                                                                  Ingredients
                                                                  • Yes No 8 egg
                                                                  • Yes No 250 gram sugar, granulated
                                                                  • Yes No 250 gram all purpose flour
                                                                  • Yes No 2 tsp vanilla
                                                                  • grease 2 baking tins of medium size and set in card board papers and set aside.
                                                                  • beat sugar and eggs in a mixer till light and fluffy.
                                                                  • remove from the mixer and pour in a clean dry container.
                                                                  • add in vanilla essence and flour and mix slowly with a specular until all the flour is done.
                                                                  • pour the mixture in the baking tins.
                                                                  • bake for 25mins at 180degrees or until cake tastes done.
                                                                  Yields: 8
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  Many Eastern European desserts start with sponge cake and this moist version tops them all. I believe the addition of 2 tablespoons of melted butter to the batter is what does the trick. This can be baked in a 9-inch springform pan and split into three layers, or baked in a 13x9-inch pan and split into two layers. Try this in Russian Apricot Torte Recipe, Croatian Cupavci, or any other torte requiring a no-fail sponge cake. Makes 3 (9-inch) sponge layers or 2 (13x9-inch) layers of Moist Sponge Cake

                                                                  Ingredients
                                                                  • Yes No 7 large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Place rack in middle of oven and heat it to 325 degrees. Coat a 9-inch springform pan with cooking spray, place a parchment circle in the bottom, and spray again. Or do the same with a 13x9-inch pan. Place 7 egg yolks in one bowl and 7 egg whites in another bowl. Add 1/2 cup sugar to each bowl and beat whites until stiff but not dry, and beat yolks until thick and light. Fold whites into yolks. Using a sieve, sprinkle 1 cup flour over eggs in three additions and fold in, trying not to deflate the batter. Mix in melted butter. Bake 25-35 minutes or until toothpick tests done. Remove from oven and let cool completely in pan. When ready to assemble a torte, invert sponge onto a parchment-lined work surface and peel off parchment paper sponge was baked on. Slice into 3 layers and fill.
                                                                  Cuisine:YesNoeastern
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    sieve
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                  • Yes No
                                                                    parchment paper
                                                                  Ingredients
                                                                  • Yes No potato starch
                                                                  • Yes No 2 tsp vegetable oil
                                                                  • Yes No 1/2 cup matzoh cake meal
                                                                  • Yes No 3/4 cup potato starch
                                                                  • Yes No 8 extra large egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup orange juice
                                                                  • Yes No 1 large lemon
                                                                  • Yes No 1 tsp grated orange zest
                                                                  • Yes No 1 tsp grated lemon zest
                                                                  • Yes No 1 1/2 tsp pure vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 pint strawberry
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 tbsp sugar, granulated
                                                                  • Preheat the oven to 350°F. Lightly grease a 9-inch springform pan with the oil and dust with potato starch.
                                                                  • Sift the cake meal and potato starch together over a piece of foil and set aside.
                                                                  • In the bowl of an electric mixer, beat the egg yolks on medium speed for 3 minutes, until golden yellow and thick. Add the sugar slowly. Continue to beat 3 minutes more.
                                                                  • With the mixer on low, gradually add the orange juice, lemon juice, orange zest, and lemon zest. Add the vanilla and almond extract. Gradually add the matzo meal mixture to the batter. Mix gently until well blended.
                                                                  • In a clean bowl, beat the egg whites with the whisk attachment of the electric mixer until foamy. Add the salt and beat until the whites hold glossy peaks. Gently fold the egg whites into cake batter with a spatula. Pour the batter into the springform pan and bake for about 50 minutes, or until a cake tester comes out clean. Cool the cake in the pan, then loosen the sides. Cool completely.
                                                                  • Cut the cake into 12 wedges, or carefully slice the cake in half horizontally with a serrated knife and cut into 6 wedges to make 12 total wedges.
                                                                  • Toss the strawberries with the orange juice and sugar 30 minutes before serving the cake. Spoon the strawberries over each cake wedge and serve.
                                                                  • Cook's Tip: Gild the lily by serving the cake with whipped cream or ice cream.
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    serrated knife
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

                                                                  Scroll down to see more sponge cake recipes.

                                                                  Ingredients
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 6 tbsp milk
                                                                  • Sift flour once, then measure. Add baking powder and salt to the flour and sift together 3 times. In a mixing bowl beat eggs for about 5 minutes, until very thick and light yellow in color. Add sugar gradually, beating constantly. Add lemon juice. Fold in flour mixture a little at a time. Add milk, mixing quickly and blending thoroughly. Pour into an ungreased 9-inch tube cake pan. Bake at 350° for about 35 minutes, or until top springs back when touched lightly with finger. Remove from oven and invert pan for 1 hour, or until completely cooled. Related Cake and Dessert Recipes Daffodil Cake Golden Sponge Cake Pineapple Angel Cake Chocolate Angel Cake Peppermint Angel Food Cake Angel Food Cake I Angel Food Cake II Sponge Cake, Lemon or Orange Lemon Chiffon Cake Sponge Cake Roll Tropical Chiffon Cake Ambrosia Angel Cake Sponge Cake with Fruited Topping Brown Sugar Angel Food Cake Angel Dessert Burnt Sugar Angel Cake Easy Chocolate Filled Angel Food Cake Tropical Chiffon Cake Lady Baltimore Cake Frosting Recipes Brown Sugar Seven Minute Frosting Seven Minute Frosting Fluffy White Frosting Creamy Butter Frosting Recipe Cake Recipes Frosting Recipes Pound Cakes Sponge Cakes Angel Food Cakes Pie Recipes Cookie Recipes Index Candy Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNotropical
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This sponge cake roll can be filled with cream or ice cream, or use your favorite filling.

                                                                  Ingredients
                                                                  • Yes No 5 egg yolk
                                                                  • Yes No 2/3 cup sugar, granulated
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 1/2 tsp finely grated lemon zest
                                                                  • Yes No 5 egg white
                                                                  • Yes No 2/3 cup cake flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp baking soda
                                                                  • Yes No 3 tbsp butter
                                                                  • Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners' sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners' sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake. More Cake Roll and Jelly Roll Recipes Jelly Roll Recipe German Chocolate Cake Roll Pumpkin Roll with Cream Cheese Filling Strawberry Cake Roll Recipe Pineapple Roll Raspberry Jelly Roll Dessert Recipes Index Cake Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNogerman
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 12 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    towel
                                                                  • Yes No
                                                                    slow cooker
                                                                    Supplies:
                                                                  • Yes No
                                                                    waxed paper
                                                                  • Yes No
                                                                    kitchen towel

                                                                  Sponge cake is made with vanilla, grated lemon or orange peel, and egg yolks and whites.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 7 egg yolk
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tsp vanilla
                                                                  • Yes No 2 tsp grated lemon
                                                                  • Yes No 1 cup egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth. In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation. Related Cake and Dessert Recipes Pineapple Angel Cake Chocolate Angel Cake Peppermint Angel Food Cake Angel Food Cake I Angel Food Cake II Sponge Cake, Lemon or Orange Lemon Chiffon Cake Sponge Cake Roll Tropical Chiffon Cake Ambrosia Angel Cake Sponge Cake with Fruited Topping Brown Sugar Angel Food Cake Angel Dessert Burnt Sugar Angel Cake Easy Chocolate Filled Angel Food Cake Tropical Chiffon Cake Lady Baltimore Cake Sponge Cakes Index Cake Recipes Cheesecakes Angel Food Cakes Ice Cream Desserts Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNotropical
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    slow cooker

                                                                  A golden sponge cake recipe made with a little citrus peel, eggs, and vanilla. This sponge cake is baked in a tube cake pan. Top with your favorite glaze or a fluffy frosting.

                                                                  Ingredients
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 7 egg yolk
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 2 tsp vanilla
                                                                  • Yes No 2 tsp grated lemon
                                                                  • Yes No 1 cup egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Heat oven to 325°. Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth. In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat. Pour batter into an ungreased 10-inch tube cake pan. Bake for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching a surface. Let cool. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a cake glaze. Similar Sponge Cakes and Dessert Recipes Pineapple Angel Cake Chocolate Angel Cake Angel Food Cake II Sponge Cake, Lemon or Orange Sponge Cake Roll Sponge Cake with Fruited Topping Brown Sugar Angel Food Cake Easy Chocolate Filled Angel Food Cake Sponge Cakes Index Cake Recipes Cheesecakes Angel Food Cakes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                    Equipment:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    pan

                                                                  This is a basic chocolate sponge cake recipe that can be used to create fabulous tortes and layered desserts like Croatian Chocolate Chestnut Cream Torte and Hungarian Chocolate Mousse Cake, among others.

                                                                  Ingredients
                                                                  • Yes No 3 oz unsweetened chocolate
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 4 egg
                                                                  • Yes No pinch salt
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Heat oven to 350 degrees. Prepare the type pan your application calls for (a jellyroll pan or a round or square cake pan) by lightly coating it with cooking spray and then lining the bottom with parchment paper. In a large bowl, cream 3/4 cup butter with 1/4 cup sugar until light and fluffy. Add cooled melted chocolate and beat in egg yolks one at a time. In a medium bowl, beat egg whites and pinch salt until whites cling to the beater. Add remaining 1/4 cup sugar and beat until stiff peaks form. Lighten the chocolate mixture by stirring in 1/3 of the whites. Then, carefully, fold in the remaining whites. Sprinkle the flour over the batter and, carefully, fold it in without decreasing the volume. Pour into prepared pan and bake 12-15 minutes or longer, or until cake starts to pull away from the sides and a toothpick tests clean or with just a few crumbs clinging to it. Do not overbake. Cool a few minutes on a wire rack and then invert onto the rack. When completely cool, remove the parchment paper.
                                                                  Cuisine:YesNohungarian
                                                                  Yields: 1chocolate sponge cake
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 30 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Lisa Renshaw of Kansas City, Missouri writes, “This is such a wonderful departure from ho-hum strawberry shortcake.” And with two types of berries, you're getting twice the antioxidants!

                                                                  Ingredients
                                                                  • Yes No 1 12 oz frozen cranberries
                                                                  • Yes No 1 cup frozen blackberries
                                                                  • Yes No 1 cup orange juice
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 tsp cinnamon, ground
                                                                  • Yes No 1 1/2 cup fat free whipped topping
                                                                  • Yes No 1/4 tsp five spice
                                                                  • Yes No 8 individual round sponge cakes
                                                                  • In a large saucepan, combine the berries, orange juice, sugar and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until cranberries pop. Transfer to a small bowl; refrigerate until chilled.
                                                                  • Combine whipped topping and five-spice powder. Place sponge cakes on dessert plates; top with berry mixture and whipped topping. Yield: 8 servings.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 8servings
                                                                  • Prep Time: 25 minutes
                                                                  • Total Time: 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    simmer
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    bowl

                                                                  Every bite of this cake has a mild chocolate flavor that will appeal to all palates. Enjoy it dusted with confectioners' sugar or topped with Rich 'n' Fluffy Chocolate Frosting on page 140.

                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 cup all purpose flour
                                                                  • Yes No 1/3 cup unsweetened cocoa powder
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks until slightly thickened and lemon-colored, about 5 minutes. Stir in orange juice and vanilla until combined. Gradually beat in 1 cup sugar on low speed, about 2 tablespoons at a time, beating well after each addition. Beat on high until mixture thickens and nearly doubles in volume. Combine the flour and cocoa. Fold a fourth of the flour mixture into the yolk mixture. Repeat with remaining flour mixture; set aside.
                                                                  • In a large bowl and with clean beaters, beat egg whites and cream of tartar in medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into the yolk mixture; fold in remaining whites.
                                                                  • Pour into an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan; remove cake. Yield: 12 servings.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 12servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    knife

                                                                  This golden cake has a light texture and mild orange flavor that makes it a pleasant ending to most any meal. The spongy interior is moist, tender and flecked with bits of orange peel. —Candy Snyder of Salem, Oregon

                                                                  Ingredients
                                                                  • Yes No 6 egg white
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 2 tsp water
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 1 1/4 tsp vanilla extract
                                                                  • Yes No 3/4 tsp grated orange peel
                                                                  • Yes No 1/4 tsp grated lemon peel
                                                                  • Yes No 3/4 cup reduced fat whipped topping
                                                                  • Let egg whites and egg yolks stand at room temperature for 30 minutes. Sift together the flour, baking powder and salt; set aside.
                                                                  • In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and hot water, beating until thick and pale yellow. Blend in the orange juice, vanilla and orange and lemon peels. Add reserved flour mixture to egg yolk mixture.
                                                                  • In another bowl and with clean beaters, beat the egg whites on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
                                                                  • Spoon batter into an ungreased 10-in. tube pan. Bake on the lowest rack at 350° for 25-30 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Serve with whipped topping. Yield: 12 servings.
                                                                  Yields: 12servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    knife

                                                                  These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don't have the molds.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 tbsp baking powder
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup vegetable oil
                                                                  • Yes No 8 egg yolk
                                                                  • Yes No 2 tbsp grated orange peel
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 1/3 cup water
                                                                  • Yes No 8 egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
                                                                  • Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
                                                                  • Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
                                                                  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
                                                                  Yields: 16cakes
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 2 hours 5 minutes
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    mixing bowl
                                                                  • Yes No
                                                                    whisk
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    toothpick
                                                                    Brands:
                                                                  • Yes No
                                                                    mounds
                                                                  Mocha Sponge Cake
                                                                   1 h 15 m

                                                                  This is a wonderful light sponge cake, flavored with coffee and a hint of chocolate. This may also be made in an 8 cup decorative pan.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp instant espresso powder
                                                                  • Yes No 1 tbsp unsweetened cocoa powder
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tbsp orange liqueur
                                                                  • Yes No 1 tbsp chocolate liquor
                                                                  • Yes No 1 cup cake flour
                                                                  • Yes No 1 1/2 tsp baking powder
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 3 egg white
                                                                  • Yes No 3 egg yolk
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
                                                                  • In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
                                                                  • In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
                                                                  • Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.
                                                                  Yields: 12servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 1 hour 15 minutes
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    bowl
                                                                    Supplies:
                                                                  • Yes No
                                                                    metal bowl

                                                                  Enticingly good served with fresh-off-the-tree apricots. Garnish cake with fresh sliced apricots and dollops of whipped cream or creme fraiche sprinkle with confectioners' sugar if desired.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 cup cake flour
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 5 egg
                                                                  • Yes No 1/4 cup apricot nectar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp almond extract
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • Sift together the flour, 3/4 cup sugar, salt, and baking powder. Separate the egg yolks from the whites. Add the egg yolks to the flour mixture along with the apricot juice and vanilla and almond extracts. Beat on low speed of an electric mixer for about 1 minute.
                                                                  • Wash beaters well before beating egg whites. In a glass or metal bowl (don't use plastic) beat the egg whites until fluffy. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form.
                                                                  • Gently fold the egg yolk-flour mixture into the egg whites about 1/4 at time. Don't stir or cake will not be spongy. Gently turn batter into an ungreased tube pan.
                                                                  • Bake for about 40 to 50 minutes. Immediately turn pan upside down and let cool. Once cake is cool remove it from the pan.
                                                                  Yields: 5 ½-inch tube pan
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    wash
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    glass
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    metal bowl
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This cake is great for any occasion even birthdays and special occasions. This is one of my mother's favorite special occasion cakes.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup cake flour
                                                                  • Yes No 1 tsp baking powder
                                                                  • Yes No 6 egg
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1/2 cup unsweetened pineapple juice
                                                                  • Yes No 2 cup cream
                                                                  • Yes No 1 pineapple
                                                                  • Yes No 12 maraschino cherry
                                                                  • Preheat oven to 325 degrees F (165 degrees C).
                                                                  • Sift the cake flour and baking powder together.
                                                                  • Separate the eggs, put the egg yolks into a large bowl and the egg whites into a small bowl. With an electric mixer beat the egg yolks until thick and fluffy, about 2 minutes. Gradually beat in 3/4 cup of the white sugar. Add the lemon juice and pineapple juice. Add the sifted cake flour mixture gradually while continually beating. Beat only until just blended (about 1 1/2 minutes).
                                                                  • With an electric mixer beat the egg whites with the salt until moist peaks form (about 1 minute). Gradually beat in 3/4 cup of the white sugar (about 50 seconds).
                                                                  • Fold the beaten egg whites into the batter and mix only until blended. Pour batter into an ungreased 10 inch tube pan. With a knife or spatula gently cut through batter going round in a circular motion six times to release any air bubbles.
                                                                  • Bake at 325 degrees F (165 degrees C) for about 1 hour or until golden brown and firm to the touch. Invert pan on rack to cool. Once cake is cool loosen sides with a spatula and remove from pan. Frost cake with whipped cream and garnish with wedges of pineapple and maraschino cherries.
                                                                  Yields: 5 ½inch tube cake
                                                                  Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  This is quite an old recipe, and I hope that you will enjoy this one.

                                                                  Ingredients
                                                                  • Yes No 5 egg white
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 5 egg yolk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup molasses
                                                                  • Yes No 1 tsp lemon zest
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 3/4 cup cake flour
                                                                  • Preheat oven to 350 degrees F (175 degrees C).
                                                                  • Beat egg whites to form moist peaks. Gradually beat in 1/4 cup white sugar and salt. Beat until very stiff and shiny.
                                                                  • Beat egg yolks and 1/4 cup white sugar together until very light and fluffy. Beat in molasses, grated lemon rind and lemon juice. Stir in cake flour. Fold meringue gently into batter. Pour batter into an ungreased 9 inch tube pan.
                                                                  • Bake for 45 minutes. Remove cake from oven, and invert until cool. Loosen edges, and remove cake from pan.
                                                                  Yields: 1tube cake
                                                                  Yes No
                                                                  By:
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                                                                  • Yes No
                                                                    grate
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
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                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    pan

                                                                  I had eaten this cake-literally “cake of heaven” many times in the Casa Chalam Balam in Mérida and loved it. In Yucatán it is served at weddings and first communion receptions. I was told that the recipe was kept a secret by the old ladies who made it for the hotel. After many experiments I think this recipe comes as close as possible to the version I like so much. The soaking of the almonds keeps the cake rich and moist; it is sometimes also flavored with anise.

                                                                  Ingredients
                                                                  • Yes No 8 oz almonds, unskinned
                                                                  • Yes No 5 large egg
                                                                  • Yes No a pinch salt
                                                                  • Yes No 8 heaped oz sugar, granulated
                                                                  • Yes No ¼ tsp baking powder
                                                                  • Yes No 1 tbsp all purpose flour
                                                                  • Yes No 1 tbsp brandy
                                                                  • Yes No a drop almond extract
                                                                  • Line the bottom of a 9 inch (23 cm) spring form pan with parchment paper. Butter the paper and sides of the pan well, and dust with flour.
                                                                  • Pour hot water over the almonds so that they are well covered and leave them to soak for about 4 hours. (Remove the skins-they should slip right off.)
                                                                  • Preheat the oven to 325°F (165°C) and place a rack on the middle level.
                                                                  • Chop the nuts roughly and grind them a little at a time in a coffee/spice grinder. They should be neither too coarse nor too fine. Set aside.
                                                                  • Beat the egg whites until they are fluffy. Add the salt and continue beating until they are firm. Add the yolks one by one and continue beating until they are all incorporated.
                                                                  • Mix the dry ingredients with the almonds and, beating at a low speed, gradually add them to the eggs. Add the brandy and almond extract and pour the batter into the prepared pan. Bake for 1¾ hours. Remove the cake from the pan or cool on a rack.
                                                                  Yields: 12
                                                                  • Total Time: 12 hours
                                                                  Yes No
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                    Supplies:
                                                                  • Yes No
                                                                    parchment paper
                                                                  • Yes No
                                                                    paper

                                                                  This is a traditional light Passover sponge cake with a surprise-ripples of cinnamon-sprinkled apple slices running through the cake. My mother taught me how to make it fairly recently, when she came from Jerusalem to celebrate Passover at my house.

                                                                  Ingredients
                                                                  • Yes No ½ cup matzo cake meal
                                                                  • Yes No ¼ cup potato starch
                                                                  • Yes No 6 large egg
                                                                  • Yes No ¾ cup sugar, granulated
                                                                  • Yes No 1 tsp strained fresh lemon juice
                                                                  • Yes No 1 tsp finely grated lemon zest
                                                                  • Yes No pinch salt
                                                                  • Yes No 2 11 oz golden delicious apple
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Preheat oven to 325°F. Have ready a 9-inch springform pan; do not grease it.
                                                                  • Sift cake meal with potato starch into a bowl. Beat egg yolks in a large bowl with an electric mixer. Beat in ½ cup sugar. Whip at high speed about 5 minutes or until mixture is pale and very thick. Stir in lemon juice and zest.
                                                                  • In another large clean bowl, beat egg whites and salt with a mixer until soft peaks form. Gradually beat in remaining ¼ cup sugar. Beat at high speed until whites are stiff and shiny but not dry.
                                                                  • Fold cake meal mixture into yolks. Lightly fold in whites in 3 batches, just until batter is blended.
                                                                  • Lightly spoon about one third of the batter in prepared pan. Gently cover with half the apples. Sprinkle them with 2½ teaspoons cinnamon mixture. Top with half the remaining batter, then with the remaining apples, and sprinkle them with the remaining cinnamon mixture. Spoon remaining batter over apples and spread gently.
                                                                  • Bake about 1 hour or until top is firm and a cake tester inserted in cake’s center comes out clean. Cool in pan on a rack 10 minutes. Run a metal spatula carefully around cake. Remove sides of pan. Cool completely. (Cake can be kept, covered, 2 days in refrigerator.)
                                                                  Yields: 9servings
                                                                  • Total Time: 2 hours
                                                                  Yes No
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                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
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                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    springform pan
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    electric mixer
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    refrigerator

                                                                  My heart's warmed by these cookies because the recipe comes from my grandmother. No wedding, shower or holiday gathering went by without our caring matriarch or her pretty little treats.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 8 egg
                                                                  • Yes No 2 tbsp lemon extract
                                                                  • Yes No 4 cup all purpose flour
                                                                  • Yes No 1/4 cup baking powder
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 3 3/4 cup powdered sugar
                                                                  • Yes No 1 tsp lemon extract
                                                                  • Yes No 1/8 tsp salt
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No food coloring
                                                                  • Yes No 4 cup coconut meat
                                                                  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour and baking powder; gradually add to the creamed mixture and mix well.
                                                                  • Drop by teaspoonfuls 3 in. apart onto ungreased baking sheets. Bake at 400° for 6-8 minutes or until the edges are lightly browned. Remove to wire racks to cool.
                                                                  • In a small bowl, beat the butter, sugar, extract and salt until smooth. Add enough milk to achieve spreading consistency. Tint with food coloring if desired. Frost cooled cookies. Sprinkle with coconut if desired. Yield: 11 dozen.
                                                                  • Editor's Note: The amount of baking powder is correct.
                                                                  Yields: 66servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  This is one of my favorite cakes to make. I prepare it for company or a bake sales and it is a hit every time!—Helen Woronik, Salem, Connecticut

                                                                  Ingredients
                                                                  • Yes No 9 egg
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 1 tbsp minced fresh lemon verbena leaves
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1 1/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 4 1/2 cup powdered sugar
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 1/4 cup lemon juice
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp lemon extract
                                                                  • Yes No daisies and additional lemon verbena leaves
                                                                  • In a bowl, beat the egg yolks on high until thickened and lemon-colored. Add water, lemon verbena and vanilla. Gradually beat in 1 cup sugar. beat for 4-5 minutes or until mixture doubles in volume. Combine flour and baking powder; sprinkle 1/4 cupful over batter and fold in until combined. Repeat with remaining flour mixture; set aside. In another bowl, beat the egg whites, cream of tartar and salt until soft peaks form. Add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour into an ungreased 10-in. tube pan. Bake at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert the pan; cool completely. Run a knife around sides of pan and remove cake to a serving plate. In a bowl, cream 2 cups sugar, butter, lemon juice and extracts. Slowly add remaining sugar. If needed, beat in a small amount of water until the frosting reaches desired spreading consistency. Frost cake. Garnish with daisies and lemon verbena if desired. Yield: 14 servings.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 14servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    knife

                                                                  This light and spongy cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida

                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 1/2 cup chocolate ice cream topping
                                                                  • Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
                                                                  • In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well.
                                                                  • In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
                                                                  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 55-60 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.
                                                                  • Run a knife around side and center tube of pan. Remove cake to a serving plate. Slice; drizzle with ice cream topping. Yield: 12 servings.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 55 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan

                                                                  This fancy treat for two looks like you fussed, but it's easy to make with convenient prepared pudding and sponge cakes. "My husband enjoys this dessert featuring seasonal fruit," says Bonnie Buckley of Kansas City, Missouri.

                                                                  Ingredients
                                                                  • Yes No 1 cup snack size cup vanilla pudding
                                                                  • Yes No 1/2 tsp vanilla extract
                                                                  • Yes No 2 individual round sponge cakes
                                                                  • Yes No 1/2 cup mixed fresh berries
                                                                  • Yes No 2 tbsp whipped topping
                                                                  • Yes No 1 tbsp sliced almond
                                                                  • In a small bowl, combine pudding and vanilla until blended. Top each sponge cake with pudding and berries. Dollop with whipped topping; sprinkle with almonds. Yield: 2 servings.
                                                                  • Editor's Note: This recipe was prepared with Jell-O pudding cups, which have six cups in each package.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 2servings
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl

                                                                  This was the cake that my dad used to request for his birthday every year. For a wedding present 2 years ago, my aunt Marilyn included this recipe in a family cookbook for me. —Amy Sauser, Omaha, Nebraska

                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 1/3 cup cake flour
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1/2 cup orange juice
                                                                  • Yes No 3 tsp grated orange peel
                                                                  • Yes No 3/4 tsp cream of tartar
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 3 tsp water
                                                                  • Yes No 1 1/2 tsp vanilla extract
                                                                  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift the flour, 1/3 cup sugar and salt together twice; set aside.
                                                                  • In another bowl, beat egg yolks on high speed for 5 minutes or until thick and lemon-colored. Gradually beat in 2/3 cup sugar. Add orange juice and peel; beat 3 minutes longer. Gradually add flour mixture and mix well.
                                                                  • Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold into batter.
                                                                  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets.
                                                                  • Bake on the lowest oven rack at 325° for 45-55 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
                                                                  • Run a knife around sides and center tube of pan. Remove cake to a serving plate. For glaze, melt butter in a small saucepan; remove from the heat. Add confectioners’ sugar, water and vanilla; stir until smooth. Pour over cake, allowing it to drizzle down sides. Yield: 12 servings.
                                                                  Cuisine:YesNoboston
                                                                  Yields: 12servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 45 minutes
                                                                  • Total Time: 1 hour 25 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan

                                                                  A light lemon sponge cake, suitable for Passover. A good use for that leftover matzo meal too.

                                                                  Ingredients
                                                                  • Yes No 9 egg white
                                                                  • Yes No 9 egg yolk
                                                                  • Yes No 1 1/3 cup powdered sugar
                                                                  • Yes No 1 1/2 lemon
                                                                  • Yes No 1/2 cup potato flour
                                                                  • Yes No 1/2 cup matzo cake meal
                                                                  • Beat whites until stiff. Beat in confectioners' sugar. Beat together yolks and lemon juice: fold yolk mixture into egg whites. Fold in potato flour and matzo meal. Pour batter into ungreased tube pan.
                                                                  • Bake at 375 degrees F (190 degrees C) for approximately 1 hour.
                                                                  Yields: 1tube cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    tube pan

                                                                  This cake uses ground almonds to replace the wheat flour usually found in cakes. When preparing the almonds, a hand grinder is preferable to a food processor or blender because electric machines bring out the oil in nuts. If a blender or food processor is used, grate only 1/2 cup at a time. Do not pack down when measuring.

                                                                  Ingredients
                                                                  • Yes No 6 1 oz semisweet chocolate
                                                                  • Yes No 10 egg
                                                                  • Yes No 7/8 cup sugar, granulated
                                                                  • Yes No 2 cup almond
                                                                  • Melt chocolate in top of double boiler; set aside.
                                                                  • Beat egg yolks until thick and lemon colored. Gradually beat in sugar. Blend in chocolate and almonds.
                                                                  • Beat egg whites until stiff peaks form. Fold whites into chocolate batter. Spoon batter into an ungreased 10 inch Bundt pan.
                                                                  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs back when lightly touched. Remove from oven, invert pan, and cool about 40 minutes before removing from pan.
                                                                  Yields: 5 ½inch bundt cake
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    oven

                                                                  If you have some fruit you want to use up, and you don't have all that much time, this recipe is perfect! Especially on a summer day, this is a great dessert after a BBQ. Yumm Yumm! Any combination of fruit works in this versatile treat.

                                                                  Ingredients
                                                                  • Yes No 1/3 cup vanilla flavored syrup
                                                                  • Yes No 1 sponge cake
                                                                  • Yes No 1 cup blueberry
                                                                  • Yes No 1 cup sliced strawberry
                                                                  • Yes No 1 12 oz frozen whipped topping
                                                                  • Drizzle vanilla syrup over top of sponge cake. Let soak for 5 to 10 minutes.
                                                                  • Arrange blueberries on top of cake, then place strawberries on top of the blueberries. Finish by generously spreading whipped topping over the fruit.
                                                                  • Serve immediately, or if you prefer, chill in the refrigerator (no more than 2 to 3 hours), until ready to eat.
                                                                  Yields: 12servings
                                                                  • Prep Time: 15 minutes
                                                                  • Total Time: 15 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    soak
                                                                  • Yes No
                                                                    finish
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    refrigerate
                                                                    Equipment:
                                                                  • Yes No
                                                                    refrigerator
                                                                  Ingredients
                                                                  • Yes No 1/3 eyeball it cup honey
                                                                  • Yes No splash water
                                                                  • Yes No 1 lemon
                                                                  • Yes No 4 individual sponge cake shells
                                                                  • Yes No 1 pint vanilla ice cream
                                                                  • Yes No 8 strawberry
                                                                  • Heat the honey, water and lemon zest in sauce pot or in microwave for 45 seconds-1 minute on high. Douse the cakes in equal amounts of sauce. Fill the shells with ice cream and top with sliced berries.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 4servings
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                    Equipment:
                                                                  • Yes No
                                                                    pot
                                                                  • Yes No
                                                                    microwave
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 2 1 pint strawberries, hulled
                                                                  • Yes No 6 tbsp sugar, granulated
                                                                  • Toss strawberries and sugar in medium bowl to blend. Let stand at room temperature until juices form, tossing occasionally, about 2 hours.
                                                                  Yields: 4 ½cups
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  Ingredients
                                                                  • Yes No 12 oz ricotta cheese
                                                                  • Yes No 1/4 cup crème fraiche
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 3/4 tsp pure vanilla extract
                                                                  • Yes No pinch salt
                                                                  • Put ricotta in a fine sieve set over a bowl. Let drain 10 minutes to remove excess liquid; discard liquid.
                                                                  • Stir together ricotta, creme fraiche, sugar, vanilla, and salt in a medium bowl.
                                                                  Yields: 1 ½cups
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    sieve
                                                                  • Yes No
                                                                    drain
                                                                  • Yes No
                                                                    stir
                                                                    Equipment:
                                                                  • Yes No
                                                                    fine sieve
                                                                  • Yes No
                                                                    bowl

                                                                  This delicious charlottelike dessert of juicy apples and buttery brioche was served at the Obama inaugural luncheon. Special equipment: 10 ceramic baking ramekins or metal molds (3-inch diameter).

                                                                  Ingredients
                                                                  • Yes No 4 lb granny smith apple
                                                                  • Yes No 4 tbsp unsalted butter
                                                                  • Yes No 1 4 cup water
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1/3 cup apple sauce
                                                                  • Yes No 1 2 tsp 2 teaspoon ground nutmeg
                                                                  • Yes No 1 4 tsp 4 teaspoon salt
                                                                  • Yes No 1 lemon
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 14 tbsp unsalted butter, 10 of the tablespoons
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 34 slice brioche bread
                                                                  • Yes No 2 cup caramel sauce
                                                                  • Yes No 2 cup granny smith apple
                                                                  • Yes No pinch sugar, granulated
                                                                  • Yes No pinch cinnamon
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 qt vanilla ice cream
                                                                    For the apple filling:
                                                                  • Melt butter in 6-quart saucepan over medium-low heat. Add apples and caramelize, add water, cook, stirring occasionally for 15 to 20 minutes, or until apples are completely soft. Remove cover and add sugar, nutmeg and salt. Increase heat to medium-high and continue to cook, stirring apples frequently, until liquid has completely evaporated, about 10 minutes. Remove from heat and stir in lemon zest, apple sauce and vanilla. Set aside to cool while making crust. The filling can be made one day ahead.
                                                                    For the crust and assembly:
                                                                  • Position oven rack in lower third of oven and preheat to 425°F. Grease 8 ceramic dishes with 1 tablespoon butter. Sprinkle sugar in dish and tilt to coat bottom and sides. Tap out excess sugar and set aside.
                                                                  • Using a bread knife, remove crusts from bread. Center the bottom of mold over one of the bread squares. Cut around mold to form circle to use as the top. Make a total of 20 of these round pieces. Ten will be for the bottom and 10 will be used for the top. Dip each one in melted butter and place at the bottom of mold.
                                                                  • Cut each of the 15 remaining slices of bread into four rectangular pieces. Dip one side of each strip in the melted butter and arrange strips, upright, around the inside of molds, buttered-sides against mold and overlapping by about 1/2-inch to completely line mold. Use 6 rectangles to line the mold.
                                                                  • Spoon the apple filling into bread-lined molds, mounding it slightly in center.
                                                                  • Take the remaining ten rounds of bread and dip pieces of bread into the melted butter and place on top of filling, buttered-sides up. Press down lightly.
                                                                  • Bake for 30 minutes, then cover top loosely with aluminum foil. Bake for an additional 15-20 minutes, until top is deep golden brown and side slices are golden brown (slide a thin-bladed knife between bread and pan to check). Remove from oven, uncover, and let rest for 15 minutes on wire rack. Run thin-bladed knife around edges of molds to be able to flip the mold out onto serving plates.
                                                                    For the apple cinnamon caramel sauce:
                                                                  • Sauté 1 cup of peeled and diced Granny Smith apples in butter, add a pinch of sugar and cinnamon. Allow to cook until apples are lightly browned and all sugars have dissolved. Remove from heat and add 2 cups caramel sauce to the apples and stir to coat apples.
                                                                    To assemble:
                                                                  • Pour caramel apple sauce over warmed apple cakes and serve with your favorite vanilla ice cream.
                                                                  Yields: 10servings
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    sauté
                                                                  • Yes No
                                                                    pour
                                                                    Equipment:
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    oven
                                                                  • Yes No
                                                                    rack
                                                                  • Yes No
                                                                    bread knife
                                                                  • Yes No
                                                                    mold
                                                                  • Yes No
                                                                    knife
                                                                  • Yes No
                                                                    pan
                                                                    Supplies:
                                                                  • Yes No
                                                                    aluminium foil

                                                                  I can't remember the origin of this recipe, but I use it often. It's easy to prepare and makes a wonderful dessert for any meal. I am a paralegal who enjoys cooking for my husband and son as well as entering recipe contests.

                                                                  Ingredients
                                                                  • Yes No 6 egg
                                                                  • Yes No 1 1/4 cup sugar, granulated
                                                                  • Yes No 1/3 cup orange juice
                                                                  • Yes No 2 tbsp grated orange peel
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1/2 orange
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 tbsp butter
                                                                  • In a large bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar and beat until thick and lemon-colored. Blend in orange juice and peel. Sift together flour and salt; add to batter. Beat until smooth. In another bowl, beat egg whites until soft peaks form. While beating, add the remaining sugar, 1 tablespoons at a time. Beat until stiff. Fold 1/4 of the egg whites into the batter; then fold in remaining whites. Spoon into an ungreased 10-in. tube pan, smoothing top. Bake at 350° for 40 minutes or until tester inserted near the center of the cake comes out clean. Invert pan over a narrow-neck bottle to cool.
                                                                  • Meanwhile, for glaze, combine water, chopped orange and sugar in a small saucepan. Bring to a boil. Cook until very thick and almost all the water has evaporated. Remove from the heat and blend in confectioners' sugar and butter. Run a knife between the pan and cake. Turn out onto a platter. Spread warm glaze over the top and sides of cake. Yield: 10 servings.
                                                                  Yields: 10servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    juice
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    spread
                                                                    Equipment:
                                                                  • Yes No
                                                                    bowl
                                                                  • Yes No
                                                                    tube pan
                                                                  • Yes No
                                                                    pan
                                                                  • Yes No
                                                                    saucepan
                                                                  • Yes No
                                                                    knife

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