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RECIPES/Desserts
Sponge Cake with strawberry sauce
Light sponge cake to be served with ice cream or strawberry sauce
0 REVIEWS
Recommended Servings
12
COOKING
REVIEWS
INGREDIENTS
Sponge Cake
7 eggs separated
1 1/2 cups flour
1 tsp baking powder
1 1/2 cups sugar
1 tsp vanilla sugar
1/3 cup of oil
1/4 cup orange juice

Strawberry sauce:
1 pint strawberries
1/2 cup water
1/2 cup confectionary sugar
1 package pectin fruit jell
Instructions
Separate eggs into two bowls. A large bowl for egg whites a medium bowl for yolks.
Using the Cuisinart HM-50 hand mixer at high speed, Beat the yolks with 3/4 cup of sugar until very thick and fluffy. Close mixer and add the vanilla, sugar, baking powder, orange juice, and oil. Remix with hand mixer at low speed. Add 3/4 cups of flour and mix at low speed again. Put the yolks on the side and wash and dry the hand mixer beaters very well.
Beat whites at high speed until frothy slowly add the 3/4 cup of sugar until stiff.
Fold an additional 3/4 cup of flour into yolk and whites using the Cuisinart spatula. To ensure a fluffy cake try folding by incorporating lots of air into the batter. Place into an angel food pan and bake on center rack at 350 degrees for 50 minutes.

Strawberry sauce
Wash and Hull the strawberry. Place in your Cuisinart food processor using the "s" blade and pulse for 30 seconds. Combine strawberries with sugar in a 2 quart saucepan and bring to a slow simmer, add pectin. Place into a jar and refrigerate.
Serve a slice of sponge cake with one tablespoon of strawberry sauce on top.
RECIPE FACTS

Servings: 12

Nutritional information per serving

No nutrition information available

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