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  Added: May 12, 2011  •  Visited (275)  •  Print version Print this recipe (9)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Soft Sponge Cake
What You Need:
  • 4 eggs
  • ˝ pound sugar
  • 4˝ oz potato flour or corn flour
  • 4˝ oz plain flour
  • Water

  • 1 teaspoon plain flour
  • 1 tablespoon milk
  • 5 drops of almond essence
  • 6 oz blanched sweet almonds
  • 1 pound icing sugar

  • How To Cook:
    1. Whisk eggs together with sugar for ˝ hour, or until the mixture is thick and creamy (an electric mixer will obtain this result in 5-10 minutes).

    2. Fold in potato flour or corn flour and plain flour, well mixed together, and finally add 1 tablespoon cold water.

    3. Put into a round cake tin and bake in a slow oven (325°F) for 40-50 minutes. Turn out and cool.

    4. Divide the cake into 3 layers; sprinkle each liberally with thin cream to which some sherry has been added, or use neat sherry.

    5. Sandwich the pieces together with thick layers of whipped cream and chopped almonds or walnuts, and then cover the top and sides with a 1/8-inch layer of marzipan.

    1. Whisk together plain flour and milk in a small saucepan, bring to the boil, remove and cool, then stir in drops of almond essence.

    2. Grind blanched sweet almonds, then grind them a second time with icing sugar.

    3. Mix well with the milk mixture until a sweet paste is formed.

    4. If desired, the marzipan may be colored.

    5. Roll it out on a board, with the help of a little icing sugar, to a thickness of 1/8 inch.

    6. Place it over the cake, allowing it to hang down over the sides and cover them completely.

    7. Decorate with flowers made from marzipan or with almonds or walnuts, according to which type of nut was used in the filling.

    To Make: 1 cake
    This recipe is also available in:
    Cuisine » Europe » Norway
    Dish » Cake & Muffins
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Egg
    Main Ingredient » Nuts » Almond


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