From the kitchen of Jilda Putano. This was featured in the
First Family Cookbook. Pairing the scratch sponge cake
with vanilla custard, sweetened strawberries and whipped
cream makes it extra special.
First Family Cookbook. Pairing the scratch sponge cake
with vanilla custard, sweetened strawberries and whipped
cream makes it extra special.
6 eggs- extra large or jumbo, separated
1 c sugar
1 c flour
1/2 tsp cream of tartar
1 tsp flavoring (vanilla, lemon)
Beat egg WHITES with 1/2 c sugar & cream of tartar until stiff.
Beat egg YOLKS with other 1/2 c sugar & flavoring until thick
& creamy colored.
Fold whites & yolks with flour until blended.
Put in a 13x9 or tube pan.
Bake @ 350 for 30-35 minutes or until a toothpick comes out
clean.
Cool cake & make 2 layers.
Fill with:
vanilla custard or whipped cream
& sweetened strawberries
Cover whole cake with:
Whipped Cream or Cool Whip
1 c sugar
1 c flour
1/2 tsp cream of tartar
1 tsp flavoring (vanilla, lemon)
Beat egg WHITES with 1/2 c sugar & cream of tartar until stiff.
Beat egg YOLKS with other 1/2 c sugar & flavoring until thick
& creamy colored.
Fold whites & yolks with flour until blended.
Put in a 13x9 or tube pan.
Bake @ 350 for 30-35 minutes or until a toothpick comes out
clean.
Cool cake & make 2 layers.
Fill with:
vanilla custard or whipped cream
& sweetened strawberries
Cover whole cake with:
Whipped Cream or Cool Whip
| "It does not matter how much money a family has. If there is a lot of love in a home, that family is richer than any millionaire could ever be." |
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