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Results 51 - 60 of 511 for small sponge cakes
Beat eggs and sugar until light and fluffy. Sift flour before measuring. Sift 1 1/2 cups with salt. Add to egg mixture. Stir only enough to ...
Beat egg yolks until thick and lemon colored. Add sugar; mix well. Add water and beat. Sift in salt, flour and baking powder. Blend. Stir ...
Beat egg yolks with cold ... ungreased pan for 1 hour at 325 degrees. (A little lemon juice added to the flavorings make cake lighter). Invert to cool.
54. EASY SPONGE CAKE
Preheat oven to 300°F. Beat ... Pour into angel food cake pan. Bake 40 minutes or until tester comes out clean. Good dessert for diabetics.
Beat eggs until thick and ... greased and floured cake pans. Bake at 350 degrees ... Spread jam between layers. Sprinkle powdered sugar on top.
56. SPONGE CAKE
Separate eggs. To yolks, add ... cream over all. Replace remaining half cake on top and dust with confectioners' sugar. Refrigerate until serving.
Separate whites from yolks. Beat egg whites until stiff. Gradually mix in sugar. Add egg yolks, one at a time to mix. Sift together flour, ...
58. SPONGE CAKE
Beat egg whites. Set aside. ... 2 minutes after each addition. Put in angel food cake pan. Fold in egg whites. Bake at 325 degrees for 1 hour.
Beat egg whites until foamy, slowly add 1/2 cup sugar and beat until stiff. Beat egg yolks for 3 minutes beating in 1 cup sugar. Slowly mix ...
To well beaten eggs gradually add sugar. Sift flour, cream of tartar and salt 3 times. Fold into egg and sugar mixture. Add hot milk last ...
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