When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Feather Sponge Cake Recipe

Satin Cream On Feather Sponge Cake Recipe

Feather sponge cake rose nearly to the rim of my taller cake tin! When I poured batter into the tin it was less than half the height of the pan! So do not be alarmed, thinking you won't have enough batter, bake Feather sponge cake and be amazed!

5 Eggs
1 1/2 cups Cake flour
1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup Cold water
1 1/2 cups Granulated sugar
1/2 tsp Vanilla
1/4 tsp Almond extract
3/4 tsp Cream of tartar
Powdered sugar

Satin Cream

Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube pan
Preheat oven, do not grease cake pan.

Separate the eggs. Sift together the flour, baking powder and salt. In a large bowl, beat egg yolks 4 minutes. Gradually add the cold water and beat until mixture is pale yellow and foamy on top, about 1 minute. Gradually beat in granulated sugar until it is completely dissolved, about 3 minutes. Beat in vanilla and almond extract. Sift the flour mixture over the yolk mixture, about 1/3 at a time, fold in. In a separate bowl, beat egg whites with cream of tartar until stiff but not dry, 5 to 6 minutes. Fold into flour mixture.

Turn dough into an un-buttered 10-inch tube cake pan and bake in preheated oven until top springs back when touched lightly. Invert cake pan and cool.

Run a sharp knife around the edges of Feather sponge cake to loosen it. Remove from pan. Dust lightly with confectioners sugar.
Cake can be made 1 day ahead.

Make the Satin Cream. (Can be made several hours ahead.)
SERVING: Cut Satin Cream on Feather Sponge Cake into slices.
Top each piece with Satin Cream.
Sprinkle satin cream with grated lemon zest.

Satin Cream Recipe
12 Servings
Nutrition facts:
Serving Size 70 g
Calories 181
Calories from Fat 18
Total Fat 2.0g 3%
Saturated Fat 0.6g 3%
Cholesterol 68mg 23%
Sodium 77mg 3%
Total Carbohydrates 37.3g 12%
Sugars 25.2g
Protein 3.9g
Vitamin A 2% • Vitamin C 0% • Calcium 2% • Iron 6%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!