Country Sponge Cake 1972 Recipes

STRAWBERRY COUNTRY CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
• Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
• Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
• To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

TRADITIONAL SPONGE CAKE

Steps:

• Preheat oven to 325°. 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 until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

HUNGARIAN SPONGE CAKE (PISKOTA TORTA)

Steps:

• Preheat oven to 325F.
• Beat egg yolks until light yellow medium mixing bowl.
• Add sugar, lemon juice (or vanilla), and mix until thick.
• Add baking powder and flour gradually and mix well.
• In a clean bowl beat egg whites and salt until very stiff.
• Carefully fold egg whites into the yolk mixture.
• Grease and flour two 9" cake pans and pour batter evenly into them.
• Bake for one hour, remove from pans, and cool on cooling racks.

EASY SPONGE CAKE

Steps:

• Preheat oven to 180C (350F).
• Grease and flour two round 20 cm (8") cake tins using 1 teaspoon castor sugar and 1 teaspoon flour mixed together.
• Sift dry ingredients together 3 times.
• Separate egg whites from yolks carefully making sure no yolk is mixed into the white.
• Beat whites with a pinch of salt until stiff peaks form.
• Gradually add sugar and yolks one at a time. Add vanilla.
• Gently fold in the dry ingredients until just barely mixed through.
• Pour evenly into the 2 tins.
• Bake for 20-25 minutes.
• Turn out to cool on racks immediately.
• When cool, sandwich with jam and whipped cream. Ice and decorate top.

SPONGE CAKE

Steps:

• Beat egg yolks until lemon colored; add sugar slowly a tablespoon at a time.
• Add vanilla and gradually, the flour.
• Fold in egg whites which have been beaten until stiff.
• Bake in preheated oven at 350 degrees for 35 minutes in greased pan.
• Let cool 10 minutes; remove from pan.