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    scratch - Sponge Cake #5, never fail


    Source of Recipe


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    Recipe Introduction


    from The Cabernet Inn (Bed + Breakfast)
    3552 White Mountain Highway, P.O. Box 489
    North Conway, New Hampshire 03860
    (800) 866-4704, or (603) 356-4704
    Innkeepers: Jessica and Bruce Zarenko
    E-Mail: info@cabernetinn.com
    FAX: (603) 356-5399

    A bed and breakfast inn located in Intervale, New Hampshire.
    Enjoy the warmth and elegance of this romantic 1842 inn set
    among towering pines, just a stroll away from breathtaking
    view of Mt. Washington.

    Recipe Link: http://www.lanierbb.com/recipes/data/ds572.html

    List of Ingredients




    scratch - Sponge Cake #5, never fail

    4 eggs separated
    1 cup sugar
    4 Tbsp cold water
    1 cup sifted cake flour
    1 tsp baking powder

    Beat egg yolks and sugar together until very light.
    Add water. Sift together flour and baking soda. Add
    to batter. Beat egg whites until stiff. Fold into batter.
    Pour batter into well greased small angel food pan.
    Bake at 325 degrees for about 30 minutes.
    Cool completely and invert onto cake platter.
    Prepare whipped cream and strawberries to serve
    with the cake. To serve, slice cake in half and fill
    with half the whipped cream and strawberries.
    Serves 12-14.

    Recipe
 

 

 

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