Sunshine Sponge Cake
Apr 24th, 2010 by admin

Sunshine Sponge Cake

Sunshine Sponge Cake

Ingredients
6 Egg Yolks
6 Egg Whites
1 Cup Sugar
1 Cup Flour
1 Lemon Rind, Grated
1 tsp. Almond Extract
1/3 tsp. cream of tartar
Pinch Salt

Sift the flour, mearsure, then sift four more times. Measure and sift the sugar. Beat yolks with rotary beater until light colored and thick. Gradually beat 1/2 of the sugar and all of the lemon rind and almond extract into the yolks. Set aside.

Now beat the whites with a wire whisk until frothy. Add cream of tartar. Beat until stiff enough to hold up in peaks, but not dry! Fold in remaining sugar. Cut and fold some of the white mixture in to the yolk mixture. Fold and cut in the flour and salt, then the rest of the white mixture.

Place in an ungreased sponge-cake pan (with center tube). Bake 1 hour at 325 degrees. Invert pan; when cool, remove cake.




Victoria Sponge Cake - Vegetarian/Vegan


KTL RED DIAMON rubber/sponge:Golden cake Sponge and Strong Friction Rubber,Red


KTL RED DIAMON rubber/sponge:Golden cake Sponge and Strong Friction Rubber,Red


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 A4 SPONGE BOB EDIBLE ICING BIRTHDAY CAKE TOPPER


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15 ~ Hostess Twinkies Golden Sponge Cake Cream Filling


15 ~ Hostess Twinkies Golden Sponge Cake Cream Filling


$9.95



Chicago Metallic Non-Stick 2-Piece Angel Food Cake Pan with Feet


Chicago Metallic Non-Stick 2-Piece Angel Food Cake Pan with Feet


$15.95


From Chicago Metallic's Professional Nonstick line, this angel food cake pan comes with three "feet" which can be seen here from the top. Their purpose - once your angel food cake comes out of the oven, the pan is inverted so the "feet" are on the bottom, allowing your cake to cool with the air circulating underneath. Removable core.....

Zojirushi NS-TGC10 Micom 5-1/2-Cup Rice Cooker and Warmer, Stainless Steel


Zojirushi NS-TGC10 Micom 5-1/2-Cup Rice Cooker and Warmer, Stainless Steel


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This rice cooker & warmer not only cooks flawless rice but also bakes cakes. The computer chip in this micom rice cooker allows the rice cooker to "think" and adjust cooking lengths and temperatures according to the selected menu. The removable spherical non-stick inner cooking pan and heating system provide even heating for perfectly cooked rice every time. Multi-menu cooking functions include wh...

Attractive Square White 3-tier Stand Holds up to 52 Cake Pops or Lollipops. It's Ideal for Parties and Festive Get-togethers.


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Sara Lee Poundcake
Oct 18th, 2009 by admin

Ingredients:
1 stick unsalted butter
3/4 C. sugar
3 eggs
1 C. cake flour
2 T. dry powdered milk
1 T. corn syrup
juice of half a small lemon
1/4 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
1/2 tsp. baking powder
1/4 tsp. mace (optional)

Directions:
Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean.

You almost want to underbake this.

Make Your Own “Hostess Twinkies”
Sep 30th, 2009 by admin

Hostess Twinkies

Make Your Own "Hostess Twinkies"

I think that all of us have childhood memories of sampling a few Hostess Twinkies - But have you ever thought of maing your own> Why not here is a "Hostess Twinkies" recipe:

Special Items You Will Need:
a bottle about the size of a Twinkie
twelve 12 x 14 inch pieces of aluminum foil
pastry bag
toothpick

Ingredients:
CAKE:
4 egg whites
One 16-ounce box golden pound cake mix
2/3 cup water
Nonstick spray

FILLING:
2 Tbsp butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drops lemon extract

Directions:
Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap the folded foil around the bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Spray the inside of each with nonstick spray.

Beat the egg whites until stiff. Combine with cake mix and water, and beat about 2 minutes until thoroughly blended.

Pour batter into molds, filling each about 3/4 inch deep. Bake about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.

For the filling, cream the butter and shortening. Slowly add the sugars while beating. Add the evaporated milk, vanilla and lemon extracts. Mix on medium speed until completely smooth and fluffy.

When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling. Using the pastry bag, inject each cake with filling through all three holes.



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