Wednesday, June 29, 2016

Biscuit Torte (Sponge Cake)



I found this recipe (submitted by Mrs. H Dyck)  in the 1973 edition of the Mennonite Treasury and the name caught my eye, because that is what my mom also called a simple white sponge cake. She did not have an angel food cake pan. so she make it in a spring form pan. I think she greased and floured it - somehow it worked.
This was our traditional birthday cake, filled with fruit and whipped cream.  When I made it now, I mostly followed the directions in the following recipe. This cake is great with fresh berries or peaches and cream. You can also use it for a trifle. 

Ingredients:
  • 6 eggs. divided
  • 1 cup sugar
  • grated rind of 1/2 lemon
  • 2 Tbsp lemon juice 
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Method:
  1. Beat egg whites until stiff. Set aside
  2. Beat egg yolks, gradually beating in the sugar until thick and lemon colored. Stil in lemon rind and juice.
  3. Fold about half of the beaten egg whites into the yolk mix, then blend in sifted, combined flour, baking powder and salt. ( I did not sift)
  4. With a spatula fold in the last of the beaten egg whites, using careful light strokes, until batter is light and fluffy with no more egg white showing.
  5. Bake in an ungreased angel food pan at 325 F for 10 minutes, 350 F for 20 minutes and 375 F for the last 10 - 15 minutes. 
  6. Invert the pan over a wire rack, to cool upside down. Run a knife along edges, including bottom (if pan comes in two pieces) and shake it out.




3 comments:

  1. This too, was my Mom's favorite go to cake for birthdays and any special event.

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  2. That looks perfect and a true sponge has no fat

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  3. Nice blog. This is a very good blog on tips. I would like to thank you for all the information you give. I suppose she greased and floured it by some means it labored. I'm working in Platooh.com This was our traditional birthday cake, filled with fruit and whipped cream. once I made it now, I primarily accompanied the guidelines inside the following recipe. This cake is outstanding with fresh berries or peaches and cream.

    ReplyDelete