DIABETIC SPONGE CAKE
7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt
Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.
Lemon Sponge Cake with Glazed Strawberries
For the cake:
1/4 cup sifted matzo cake meal, plus extra, for flouring the pan
9 eggs, separated, whites at room temperature
3/4 cup sugar
1 cup ground almonds
1/2 cup chopped almonds
1 1/2 tsp. freshly squeezed lemon juice
1 lemon, zested
For the glaze:
3/4 cup confectioners' sugar
1 to 2 tbsp. freshly squeezed lemon juice
1/4 tsp. pure vanilla extract
1/4 tsp. freshly grated lemon zest
To finish:
1 cup apricot jam
1 1/2 tbsp. water
3 cups strawberries, green parts trimmed off, halved
Preheat oven to 350 degrees F. Butter a 9 or 10-inch springform pan and line the bottom with parchment paper. Flour the sides of the pan with sifted matzo cake meal.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until soft peaks form. Add 1/2 cup of the sugar and continue whipping just until stiff and glossy, about 30 seconds more.
In another bowl, whip the egg yolks with the remaining 1/4 cup sugar until light and fluffy. Fold in the egg whites. Gently fold in the ground almonds, chopped almonds, matzo meal, lemon juice, and lemon zest.
Pour the batter into the prepared pan and bake until dry and spongy in the center, about 35 to 40 minutes. Let cool for 15 minutes in the pan, then remove the sides of the pan and let cool completely on a wire rack. The cake will fall somewhat.
Make the glaze: In a small bowl, stir the ingredients together until smooth, adding lemon juice as needed until the glaze is pour-able. Set the wire rack holding the cake on a sheet pan. Drizzle the glaze generously over the top of the cake, letting it trickle down the sides. Using a flexible spatula or pastry brush, gently spread the glaze over the sides of the cake, reusing any glaze that drips onto the baking sheet. Let set for at least 30 minutes before serving, or until the glaze is hardened. Transfer the cake to a serving platter, removing the pan bottom and parchment paper if desired.
In a medium saucepan, bring the jam and water to a boil, stirring to break up any lumps. Working quickly, add the strawberries all at once and fold together with a spatula until evenly coated. Pour into the sunken center of the cake and gently spread into a circle on the surface, leaving a 1 1/2-inch border all around. Let cool until set, about 30 minutes. Use a very sharp knife for slicing the cake.
Hungarian Plain Sponge Cake
This Hungarian plain sponge cake recipe can be the base for many elegant desserts including somloi galuska or trifle.
Use a light hand when sifting in the flour so as not to deflate the batter.
Makes a 13x9-inch sponge cake layer
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
3 large room temperature eggs
1/3 cup sugar
1/2 cup cake flour
Pinch salt
Preparation:
Place rack in middle of oven and heat to 350 degrees. Lightly butter a 13x9-inch pan and line with parchment.
Combine eggs and sugar in stainless-steel bowl or stand mixer bowl. Place over (not in) a simmering pot of water on medium heat, whisking constantly, until eggs are warm to the touch and sugar has dissolved, about 1 minute.
Using the whisk attachment of a stand mixer or electric handheld mixer on high speed, beat until the egg-sugar mixture has tripled in volume, about 3 minutes.
Meanwhile, in a medium bowl, combine flour and salt. In two additions, sift the flour-salt mixture over the egg-sugar mixture, carefully folding it in so as not to deflate the batter.
Spread the batter evenly in the prepared pan and bake about 12 minutes or until the center springs back when lightly pressed. Remove from oven and cool in pan 3 minutes.
Run a knife around the edge of the sponge cake to loosen it. Then cover the pan with a sheet or parchment paper and another baking sheet and invert the sponge cake. Lift off the 13x9-inch pan and carefully peel off the parchment paper. Let cool completely.
Source: About.com
HOT MILK SPONGE CAKE
1 c. milk
6 1/2 tbsp. butter
4 eggs
2 c. sugar
2 tsp. vanilla
2 c. sifted flour
2 tsp. baking powder
Add butter and milk to mixture and beat until blended being careful not to over beat. Pour into a greased and floured pan. Bake at 375 degrees; layer pan for 30 to 35 minutes; solid pan for 1 hour; cupcakes for 15 to 20 minutes.
Source: Cooks.coms
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