Four-egg Sponge Cake With Orange Icing Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
4: Eggs, separated
1/2 tsp: Salt,
2 tbsp: Cold water,
1/2 cup: Hot water,
1 1/2 cup: Sugar,
1 tsp: Vanilla extract,
1 1/2 cup: All-purpose flour, sifted
1/2 tsp: Cream of tartar,
Directions:
Beat egg yolks and 1/4 teaspoon salt in a 3-1/2 quart mixing bowl
until very thick and light colored. Add cold water and beat one
minutes. Then hot water next and beat 5 minutes or until mixture
fills bowl 3/4 full. Gradually beat in sugar; stir in vanilla. Beat
untilfluffy. Blend in flour. Beat egg whites until frothy; add cream
of tartar and remaining salt and continue beating until stiff but not
dry. Fold whites into egg-yolk mixture. Pour into an ungreased
10-inch tube pan and bake in moderate oven (425 degrees) for one
hour. Invert pan on cake rack and let cool fo 20 minutes; cut cake
away from pan with sharp knife and turn out on rack to cool.
Source from luhu.jp
until very thick and light colored. Add cold water and beat one
minutes. Then hot water next and beat 5 minutes or until mixture
fills bowl 3/4 full. Gradually beat in sugar; stir in vanilla. Beat
untilfluffy. Blend in flour. Beat egg whites until frothy; add cream
of tartar and remaining salt and continue beating until stiff but not
dry. Fold whites into egg-yolk mixture. Pour into an ungreased
10-inch tube pan and bake in moderate oven (425 degrees) for one
hour. Invert pan on cake rack and let cool fo 20 minutes; cut cake
away from pan with sharp knife and turn out on rack to cool.
Source from luhu.jp