- 444
- 10
- Joined Jun 9, 2001
i have been working with sponge cake lately and i dont really like it.
i would like to have something that is somewhat light, moist, but durable. sometimes i have a "heavy cooks hand" when working with cake ( and other delacate things).
i really dont want to go to a box mix... i like doing things from scratch.
i was wondering if anyone had any tips or a good recipe to use. here is the one i am currently using:
3 3/4 pound eggs
1 pound 14 oz sugar
1 pound 6 oz ap flour
8 oz cornstarch
10 oz melted butter
1/2 vanilla
place eggs and sugar in double broiler and bring to 110 degrees
sift dry ing.
whip eggs to 3 times its orignal volume
fold in dry ing.
fold in butter
fold in vanilla
bake at 375 for 30 min
its really dry. i am not sure if i am doing it right but i am pretty sure i am.
anyone help?
i would like to have something that is somewhat light, moist, but durable. sometimes i have a "heavy cooks hand" when working with cake ( and other delacate things).
i really dont want to go to a box mix... i like doing things from scratch.
i was wondering if anyone had any tips or a good recipe to use. here is the one i am currently using:
3 3/4 pound eggs
1 pound 14 oz sugar
1 pound 6 oz ap flour
8 oz cornstarch
10 oz melted butter
1/2 vanilla
place eggs and sugar in double broiler and bring to 110 degrees
sift dry ing.
whip eggs to 3 times its orignal volume
fold in dry ing.
fold in butter
fold in vanilla
bake at 375 for 30 min
its really dry. i am not sure if i am doing it right but i am pretty sure i am.
anyone help?