Episode 7 - Sponge Cake
This dish is rated Pareve and can be eaten with meat or dairy meals.

Supplies

  • 10 inch tube cake pan w/ removable bottom
  • 2 large bowls
  • 1 spatula

Ingredients

Dry Ingredients:

  • 1 ½ cups sifted flower
  • 1 tsp. Baking powder

Egg White Mixture Ingredients:

  • 6 egg whites
  • ½ tsp. Salt
  • ¾ cup sugar

Egg Yolk Mixture Ingredients:

  • 6 egg yolks
  • ¾ cup sugar
  • 1 tbs. lemon juice
  • ½ cup unsweetened pineapple juice

Procedure

    Dry Procedure:

  1. Sift together dry ingredients.

    Egg White Mixture Procedure:

  1. Beat on high speed egg whites and salt until moist peaks form about 1½ minutes in large bowl.
  2. Beat in gradually the sugar.

    Egg Yolk Mixture Procedure:

  1. Beat on high speed egg yolks in a separate large bowl until thick and fluffy for about one minute.
  2. Gradually add in sugar.
  3. Stop mixer and add lemon juice and pineapple juice.
  4. At slow speed add dry ingredients to the mixture until blended for about one minute

    Main Procedure:

  1. Fold egg yolk mixture into egg white mixture until blended.
  2. Pour into cake pan.
  3. Bake for 325 deg. F. for about 1 hour until golden brown and firm to the touch.
  4. Invert cake pan to cool.
  5. Loosen sides with spatula and remove from pan.
  6. Use cream and strawberries to create a good presentation or eaten plain.
Note: Cake can be frozen.
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