Difference between revisions of "Sponge Cake"

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* 1 tsp [[baking powder]]
 
* 1 tsp [[baking powder]]
  
== Directions ==
+
== Procedures ==
 
# Beat [[egg yolks]]; gradually add [[granulated sugar|sugar]], beating until thick and light in color.
 
# Beat [[egg yolks]]; gradually add [[granulated sugar|sugar]], beating until thick and light in color.
 
# Stir in [[lemon juice]] and rind.
 
# Stir in [[lemon juice]] and rind.
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# Bake at 325°F (170°C) for 50 minutes or until browned and free from sides of pan. Invert and let cool.
 
# Bake at 325°F (170°C) for 50 minutes or until browned and free from sides of pan. Invert and let cool.
  
[[Category:Israeli Desserts]]
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[[Category:Israeli cuisine]]
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[[Category:Dessert Recipes]]
 
[[Category:Cake Recipes]]
 
[[Category:Cake Recipes]]
 
[[Category:Cake flour Recipes]]
 
[[Category:Cake flour Recipes]]
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[[Category:Lemon peel Recipes]]
 
[[Category:Lemon peel Recipes]]
 
[[Category:Egg white Recipes]]
 
[[Category:Egg white Recipes]]
[[Category:Recipes that need photos]]
 

Latest revision as of 08:37, 14 July 2012

Description

This is the traditional cake of Israel-and it is exceedingly popular. It has no Hebrew name but is called by the European designation, tort. This cake appears in many shades and shapes and is covered in a variety of ways. A typical method involves cutting the cake horizontally in two and covering it with fresh strawberries (for which Israel is famous), jelly and whipped cream.

Ingredients

Procedures

  1. Beat egg yolks; gradually add sugar, beating until thick and light in color.
  2. Stir in lemon juice and rind.
  3. Beat egg whites and salt until stiff but not dry.
  4. Pile on top of the egg yolk mixture.
  5. Sift flour mixed with baking powder over egg whites and fold in carefully.
  6. Turn into a 10 inch tube pan.
  7. Bake at 325°F (170°C) for 50 minutes or until browned and free from sides of pan. Invert and let cool.