Correction/Clarification: (Published Sept. 23, 2000) Joan Urban's Sponge Cake recipe that ran in Food Sept. 14 calls for only one cup of sugar, not two.
5 large eggs, separated
Pinch of salt
1 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
1 cup Softasilk cake flour
1 cup whipped cream, sweetened with a teaspoon of powdered sugar and a drop or two of vanilla
Preheat oven to 350 degrees.
Beat egg whites till foamy; add salt and cream of tartar. Beat at high speed until thick.
Gradually add sugar at medium speed.
Beat egg yolks till they are thick and creamy. Add vanilla.
Fold beaten egg yolks gently into the whites.
Gently fold in the flour.
Grease two 7-inch round cake pans, placing a circle of waxed paper cut to size in the bottom of each pan. Grease the paper, then flour the pans.
Divide the mixture equally between the two pans and place on center rack in oven. Bake for 20 minutes, until edges of cake separate from pan and top is light golden brown. A toothpick inserted should come out clean.
Invert the cakes on a wire rack to cool. Carefully peel off the waxed paper from the bottom. Let cool completely.
To serve, place one cake on serving plate; top with a layer of whipped cream. Drizzle with passion fruit. Place second layer on top, sprinkle with a little confectioners' sugar, then spread with whipped cream and drizzle with passion fruit.
Note: Instead of passion fruit in the center, you can use strawberry, banana or peach slices, then use a little of the same fruit on the top.
Thursday, September 14, 2000
