Eleven Egg Cakes

Ingredients

Directions

Preheat oven to 350 degrees F.

Have all of the ingredients measured and both flour mixtures prepared before starting to beat the egg yolks and whites. For the sponge cake beat the yolks in an electric mixer; for the angel food cake beat the whites in a copper bowl with a whisk.

Cake 1: Sponge Cake

11 egg yolks*

2 1/3 cups sifted all–purpose flour

2 cups sugar

1 t salt

1 t baking powder

1 cup milk

1 t lemon extract

1 t vanilla

1/2 cup melted butter

Mix flour, salt, and baking powder in a bowl.

Warm milk and add extracts.

Beat the yolks at high speed until they are lemon yellow in color. Add sugar and mix well at low speed.

 

Add milk and mix.

Mix in flour in three portions.

While mixing pour in butter.

Bake:

• in an ungreased tube pan for 50 to 55 minutes;
• in three greased/floured nine-inch round cake pans for 25 to 30 minutes in greased/floured loaf pans for 45 to 50 minutes (for Boston Cream Pie); or
• in greased/floured sheet pan for 25 to 30 minutes.

Cake 2: Angel Food Cake

11 eggs whites (1 1/2 cup)

1 1/3 cup sifted cake flour

1/3 cup sugar

1 cup sugar

1/8 t cream of tartar

1 T lemon juice

1 t vanilla

1/2 t anise or almond extract

To make a chocolate angel food cake, reduce the flour to 1 1/4 cup and add 1/4 of cocoa.

Mix cake flour and 1/3 cup sugar in a bowl. Whisk egg whites, lemon juice, and cream of tartar until they form soft peaks. Add 2 Tbs portions of the remaining sugar, mixing well after each addition. Fold in extracts. Fold in flour/sugar mixture in four portions.

Bake 30 to 35 minutes in an ungreased tube pan.