* Exported from MasterCook *
Absolutely Lightest and Best-ever Sponge Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 eggs -- separated
juice and grated rind of 1 1/2 lemo
1 3/4 cups sugar
3/4 cup cake meal
1/4 cup potato starch
This batter is so light and voluminous that sometimes it won't fit in
the
bowl. I think it fits in a Kitchen-Aid okay. I remember when I was a
child, watching my mother mix it in a large Dutch oven and waiting to
lick
the beaters (which I won't do anymore because of the raw egg thing!)
Sift cake meal and potato starch together. Beat egg whites stiff but
not
dry.
Add sugar gradually and lemon; still on high speed. Set aside.
With same beater, beat yolks thick and lemony. Put whites in larger
bowl
or Dutch oven.
On slowest speed, add yolks, then sifted dries, sprinkling over top.
Blend
until just blended.
Pour into 10" ungreased tube pan with removable tube. Cut around with
knife. Bake at 350 for 50 minutes - one hour. Invert over bottle
until
cool.
posted to monthly-recipe-swap 2002
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Per Serving (excluding unknown items): 2261 Calories; 53g Fat (20.7%
calories from fat); 66g Protein; 388g Carbohydrate; 0g Dietary Fiber;
2244mg Cholesterol; 669mg Sodium. Exchanges: 2 Grain(Starch); 9 1/2
Lean
Meat; 5 1/2 Fat; 23 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
Yield: 0 servings
Preparation Time: 0:00
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