COLORED DRY ICE RECIPES

Name: Traditional Sponge Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 6 large eggs, separated; 1-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1-1/2 cups sugar, divided; 1/2 cup warm water; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; Chocolate ice cream topping, optional

TRADITIONAL SPONGE CAKE RECIPE: HOW TO MAKE IT

Traditional Sponge Cake Recipe: How to Make It image

This light sponge cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 8

Ingredients

6 large eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Chocolate ice cream topping, optional

Steps:

Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

Nutrition Facts : Calories 191 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 37g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

TRADITIONAL SPONGE CAKE RECIPE: HOW TO MAKE IT

Traditional Sponge Cake Recipe: How to Make It image

This light sponge cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 8

Ingredients

6 large eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Chocolate ice cream topping, optional

Steps:

Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

More about "colored dry ice recipes"

TRADITIONAL SPONGE CAKE RECIPE: HOW TO MAKE IT

This light sponge cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida
From tasteofhome.com
Reviews 4
Total Time 01 hours 10 minutes
Category Desserts
Calories 191 calories per serving

Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

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