Showing posts with label strawberry & blueberry sponge cake.. Show all posts
Showing posts with label strawberry & blueberry sponge cake.. Show all posts

Saturday, July 19, 2014

Happy Anniversary to Us! Strawberry & Blueberry Sponge Cake

by Peg Cochran

Celebrate!  Celebrate! Dance to the music...oops, you've caught me dancing, I'm so excited about our anniversary celebration.  We are having two contests (more below) and lots of lucky winners!

I am celebrating with strawberry & blueberry sponge cake.  This recipe comes from Teta Ann, my late husband's aunt.  (Teta means aunt.)  She was an amazing baker (and cook).  She could take a lump of strudel dough and stretch it until it covered her entire dining room table!

We always called this "strawberry shortcake" but in reality, it's a sponge cake and very easy to make.  You can top it with any kind of fruit you like.  The cake itself is very light and airy.

It's easy to remember, too!  8 eggs, 8 tablespoons flour, 8 tablespoons sugar!

My sister-in-law and I are the third generation to use this recipe, and I'll be passing it along to my daughters, too!  I hope you enjoy it as well.


Teta’s Sponge Cake

8 eggs, separated
8 tablespoons sugar
8 tablespoons flour
¼ teaspoon baking powder
1 teaspoon vanilla

Beat egg yolks, sugar and vanilla until thick and lemon colored.  Beat egg whites until stiff.

Stir baking powder into flour and add mixture to egg yolk mixture one tablespoon at a time. 

Fold in stiffly beaten egg whites.

Bake in a greased and floured 8 x 12 inch pan (I used a 9 x 13 and it worked fine) for 20 to 30 minutes at 325 degrees. (My oven runs hot so I check it early.)  I also just sprayed the pan with cooking spray which wasn't around when this recipe was created.

Let cake sit 5 to 10 minutes then turn out onto a rack covered with a brown paper bag (or brown paper!).  The brown paper will absorb some of the grease from the eggs in the cake.

Beat one pint of whipping cream with powdered sugar (as desired for level of sweetness)

Cover cake with whipped cream.  Dip strawberries or other fruit in sugar and arrange on cake.  (Or, you can cheat like I did, and put the berries in a bowl and sprinkle with sugar.)  



Separate yolks and whites




Beat egg whites until stiff


Beat yolks and sugar until lemon colored


Fold egg whites into yolks




Ready to go into the oven


Nicely browned on top


Invert onto rack covered with brown paper




Prepare your choice of fruit


Cover cake with prepared whipped cream




Ready to decorate




Happy 5th anniversary Mystery Lovers' Kitchen!
 
AND NOW ABOUT THAT CONTEST I PROMISED YOU!
 

We want to share our excitement and celebrate with you with some fabulous prizes.  To enter our daily book giveaway for today, just leave a comment below telling us with whom you shared information about our contest—your sister, friend, neighbor, book club—it’s up to you!  I am giving away TWO books--an e-book from my Lucille Series--CONFESSION IS MURDER and a copy of the third book in my Gourmet De-Lite series, ICED TO DEATH.  Remember to leave your email address so I can contact you if you win!

And now for the BIG contest news:  we are also giving away a darling mystery-themed tote bag STUFFED with seven of our books!  To be entered in that contest, send us a picture of one of the Mystery Lovers’ Kitchen bloggers’ books with:

a)      A cat

b)      A dog

c)       At the library

d)      At the bookstore

e)      Having summer fun


Five lucky people will win the tote and all the great summer reads.  To enter the photo contest go HERE for directions and the entry form.

 







For more about my books, visit my web site or Facebook page.