Cream Sponge Cake Recipe

Satin Cream On Feather Sponge Cake Recipe

5 1 1/2 cups 1/2 tsp 1/4 tsp 1/2 cup 1 1/2 cups 1/2 tsp 1/4 tsp 3/4 tsp

Eggs Cake flour Baking powder Salt Cold water Granulated sugar Vanilla Almond extract Cream of tartar Powdered sugar

Satin Cream

Oven Temp ~ 325°        Baking Time ~ 1 Hour

Preheat oven, Do Not Grease Pan.

 Separate the eggs. Sift together the flour, baking powder, and salt. In a large bowl,
beat egg yolks 4 minutes. Gradually add the cold water and beat until
mixture is pale yellow and foamy on top, about 1 minute. Gradually beat in
granulated sugar until it is completely dissolved, about 3 minutes. Beat
in vanilla and almond extract. Sift the flour mixture over the yolk
mixture about 1/3 at a time, and fold in. In a separate bowl, beat egg
whites with cream of tartar until stiff but not dry, 5 to 6 minutes. Fold
into flour mixture.

Turn dough into an unbuttered 10-inch tube cake pan and bake in preheated
oven until top springs back when touched lightly. Invert pan
and cool.

Run a sharp knife around the edges of the cake to loosen it. Remove from
pan. Dust lightly with confectioners sugar.

Cake can be made 1 day ahead.

Make the Satin Cream. (Can be made several hours ahead.)

SERVING: Cut cake into slices and top each piece with Satin Cream.
Sprinkle cream with grated lemon zest