{"id":2317,"date":"2023-05-27T22:25:36","date_gmt":"2023-05-27T22:25:36","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2317"},"modified":"2024-02-03T03:49:01","modified_gmt":"2024-02-03T03:49:01","slug":"sponge-cake","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/sponge-cake\/","title":{"rendered":"Sponge Cake"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Jilda Putano<\/h4>\n\n\n

6 eggs- extra large or jumbo, separated<\/strong><\/em><\/p>\n

1 c sugar<\/strong><\/em><\/p>\n

1 c flour<\/strong><\/em><\/p>\n

1\/2 tsp cream of tartar<\/strong><\/em><\/p>\n

1 tsp flavoring (vanilla, lemon)<\/strong><\/em><\/p>\n

Beat egg WHITES with 1\/2 c sugar & cream of tartar until stiff.<\/p>\n

Beat egg YOLKS with 1\/2 c sugar & flavoring until thick & creamy colored.<\/p>\n

Fold whites & yolks with flour until blended.<\/p>\n

Put in a 13×9 pan.<\/p>\n

Bake @ 350 for 30-35 minutes or until a toothpick comes out clean.<\/p>\n

Cool cake & make 2 layers.<\/p>\n

Fill with:<\/p>\n

vanilla custard<\/strong><\/em>\u00a0<\/p>\n

sweetened strawberries<\/strong><\/em><\/p>\n

Cover whole cake with:<\/p>\n

Whipped Cream<\/strong><\/em>\u00a0or\u00a0Cool Whip<\/em><\/strong><\/p>\n

NOTES<\/p>\n