July is here

I made a wonderful sponge cake and substituted a few things. I will write the original and put the substitutions next to it. This is from Better Homes New Cook Book 10th edition.

Wild Berry Sponge Cake with fresh Kiwi

6 Egg Yolks

1 tablespoon finely shredded orange peel (did not use)

1/2 cup orange juice ( Used V8 Splash wild berry) I also added half a stick of butter

1 teaspoon vanilla

1 cup sugar

1 1/4 cup flour

6 egg whites

1/2 teaspoon cream of tartar

1/2 cup sugar

(beat the butter until fluffy first if you are going to use butter then add the yolks). In a bowl beat yolks with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Add orange peel, juice and vanilla. (Instead I put my V8 Juice and vanilla in with the eggs and butter). Beat at low speed till combined. Gradually beat 1 cup of sugar at low speed. Increase to medium speed; beat till mixture thickens slightly and doubles in volume, five minuets total. Sprinkle 1/4 cup flour over the mixture; fold in to combine, repeat with the remaining flour.

Wash beaters and in another bowl beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup sugar , beating on high until stiff peaks form. Fold 1 cup of egg white mixture in to the the yolk mixture until it is completely combined and keep repeating until all the egg whites are folded in. I greased my pan with shortening. Bake at 325 for 55 – 60 min or until the middle springs back when lightly touched near the center. Let it cool before removing it from the ban. Instead of frosting it I cut up and placed kiwi around my slice of cake :).


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