Family Recipes and more


Sponge Cake



From the kitchen of Jilda Putano



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This was featured in the First Family Cookbook. Jane Monico gave me this delicious recipe. The sponge cake is topped with vanilla custard, sweetened strawberries and whipped cream.



6 eggs- extra large or jumbo, separated

1 c sugar

1 c flour

1/2 tsp cream of tartar

1 tsp flavoring (vanilla, lemon)


Beat egg WHITES with 1/2 c sugar & cream of tartar until stiff.

Beat egg YOLKS with 1/2 c sugar & flavoring until thick & creamy colored.

Fold whites & yolks with flour until blended.

Put in a 13x9 pan.


Bake @ 350 for 30-35 minutes or until a toothpick comes out clean.

Cool cake & make 2 layers.


Fill with:

vanilla custard or whipped cream

sweetened strawberries


Cover whole cake with:

Whipped Cream or Cool Whip





Comments



In the photo above: I made this in 2 round pans. Instead of
splitting it in half, I layered it all on top.







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