Satin Cream On Feather Sponge Cake

Course : Cakes
Serves: 12
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5 large eggs
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold water
1 1/2 cups granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon almond extract
3/4 teaspoon cream of tartar
1 Cup powdered sugar
1 Cup satin cream

Preparation / Directions:

PREPARATION: For the Feather Sponge Cake, heat oven to 325øF. 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, about 1 hour. 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.

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