Fantasy
Sponge Cake
Submitted
by: Aileen W. |
6 egg
whites (3/4 cup), room temperature
1 teaspoon cream of tartar
1 1/2 cups sifted sugar
1 1/3 cups sifted swans down cake flour
1/2 teaspoon baking powder |
1/2
teaspoon salt
6 egg yolks (1/2 cup)
1/4 cup water
1 teaspoon lemon extract
|
| Beat egg
whites with cream of tartar in a large bowl until
soft mounds begin to form, using high speed of
electric mixer. Beat in 1/2 cup of sugar, 2
tablespoons at a time; then beat until very stiff
peaks form; do not underbeat. Sift flour with
remaining 1 cup sugar, baking powder and salt
into a small bowl. Add egg yolks, water and lemon
extract; beat with a spoon just until blended
(about 75 strokes). Carefully fold into egg white
mixture, using about 30 fold-over strokes; do not
stir or beat. Pour into an ungreased 10 inch tube
pan; gently cut through batter to remove large
air bubbles. Bake at 375°F for about 35
minutes, until cake springs back when pressed
lightly. Invert and cool thoroughly in pan. |
Inside
Job Cupcakes
Submitted
by: Aileen W. |
1 package
2-layer chocolate cake mix
1 8-ounce package cream cheese
1/2 cup sugar |
1 egg
beaten
Dash of salt
1 6-ounce package chocolate chips |
| Prepare
cake mix according to directions on package. Put
30 paper liners in cupcake pans. Fill each one
with the cake mix. Mix cream cheese with sugar,
egg, salt and chocolate chips. Spoon 1 rounded
tablespoon of the cheese mixture into the
cupcakes. Bake at 350°F for 20 minutes.
Makes 30. |
Red
Velvet Cake
Submitted
by: Aileen W |
2 3/4 cups
flour
1 1/2 cups sugar
1 cup buttermilk
1 1/2 cups vegetable oil
1 teaspoon baking soda
1 teaspoon cocoa
1 teaspoon vinegar
2 eggs
|
1 ounce red
food coloring
1 teaspoon vanilla extract
Icing:
1 stick butter (softened)
1 cup chopped pecans
1 teaspoon vanilla extract
1 8-ounce package cream cheese (softened)
1 pound powdered sugar |
Cake:
Mix all ingredients together in large mixer bowl
until batter is nice and smooth. Pour into 2
greased and floured 9-inch round cake pans. Bake
at 350°F for about 30 minutes.
Icing: In a large mixer bowl, beat cream
cheese and butter until smooth. Add in vanilla
and powdered sugar and mix until smooth. Stir in
pecans and spread on cooled cake |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|