|Food and Healing|
|by Annemarie Colbin|
Ten years ago, Colbin's Food and Healing stood at the forefront of the food revolution, exploring the link between diet and health.
1 - 10 of 492 for sponge cake
Beat the eggs ... the lemon, pour into a sponge cake pan, and bake in a preheated 350°F oven until a toothpick inserted in center of cake comes out clean.
Preheat oven to ... and remaining egg whites. Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.
Beat the eggs ... pour into an ungreased sponge cake pan and bake in a preheated 350°F oven until a toothpick inserted in center of cake comes out clean.
Preheat oven to ... lightly a shallow cake or loaf pan. ... does not keep well. If you want the cake to keep a bit longer, substitute milk for the water.
Preheat oven to ... pour into a sponge cake pan and bake ... pick inserted in center of cake comes out clean (about 20-30 minutes depending upon your oven).
This is an everyday cake suitable for serving ... of cream of tartar may be added to the whites while beating to stabilize them and provide extra volume.
Beat together the ... hot water. Bake in greased and floured shallow square cake tins or muffin pans at 350°F until cake tests done (about 35 minutes).
Sift flour and ... together. (1 cup cake flour may substitute ... until cream holds its shape. Fold in fruit; pile on top of cake, arranging decoratively.
Beat the eggs ... cold water, continuing to beat. Sift in the baking powder with the flour and add to the egg mixture. Pour into a sponge cake pan and bake.
Preheat oven to ... still warm. Serve cake topped with ice ... serving size portions and wrap tightly; freeze until packing into lunch boxes in the morning.
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