Hot Milk Sponge Cake

Hot Milk Sponge Cake

Sponge Cake Ingredients:

• 1 cup sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 eggs
• 1 cup sugar
• 2 teaspoons lemon juice
• 6 tablespoons hot milk

Sponge Cake Instructions:
First of all sift flour once, then measure. And then 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. Enjoy the sponge cake !

Sponge Cake Roll

Sponge Cake Roll
Sponge Cake Recipe Ingredients:

* 5 egg yolks
* 2/3 cup granulated sugar
* 1 teaspoon lemon juice
* 1/2 teaspoon finely grated lemon zest
* 5 egg whites
* 2/3 cup cake flour
* 1/4 teaspoon salt
* 1 teaspoon baking soda
* 3 tablespoons melted butter

Sponge Cake Recipe Instructions:
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 sponge cake...enjoy it !

Sponge Cake with Fruited Whipped Cream

Sponge Cake with Fruited Whipped Cream

Sponge Cake Recipe Ingredients:

* 2/3 cups sifted flour
* 1/3 cup cornstarch
* 6 eggs, separated
* 2 tablespoons water
* 1 teaspoon vanilla
* 1 cup sugar
* 1/4 teaspoon salt
* 1/4 teaspoon cream of tartar
* Fruited Whipped Cream, below

Sponge Cake Recipe Instructions:
Sift together the flour and cornstarch. Beat egg yolks at high speed until thick and light lemon colored. Add water and vanilla. Continue beating and gradually add 1/2 cup of the sugar, 1 tablespoon at a time. Fold in flour and cornstarch mixture about 1/3 at a time until completely blended. Beat egg whites and salt until foamy; sift cream of tartar over the foamy whites then continue beating until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Pour egg yolk batter over egg white mixture; fold together until there are no streaks. Pour into an ungreased 10-inch tube pan. Bake at 325° for 1 hour.

Fruited Whipped Cream

* 2 cups heavy cream
* 1/3 cup light corn syrup
* 2 cups seedless grapes
* 2 cups orange sections

Beat cream until it begins to thicken. Gradually add corn syrup, beating until cream holds its shape. Fold in fruit. Pile onto cake or top individual servings with the cream mixture. If desired, sprinkle top with flaked or toasted coconut...enjoy the sponge cake !
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