Category: Desserts

  Date Posted: 9/27/2009

  Author: Theresa Bennett

  Hits: 317

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  Prep Time:

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  Serves:

Sponge Layer Cake      (two layers)

2 Eggs, separated
½ cup Cold Water
1 cup Flour
3/4 tsp. Baking Powder
1/4 tsp. Salt
1 cup sifted Granulated Sugar
1 tsp. Vanilla
½ tsp. Lemon Flavor

Cream Filling:
1 ½ cups Milk
4 ½ Tbl. Flour
6 Tbl. Sugar
1/4 tsp. Salt
1 large Egg OR 2 small Eggs (if in doubt, use the larger amount)
1 ½ Tbl. Butter
2 1/4 tsp. Vanilla

Bittersweet Frosting:   frosts:1-8 inch layer or 9 eclairs
2 squares (2 oz.) Unsweetened (or semi sweet) Chocolate
1/4 cup Sugar
3 Tbl. Water

1. Remove eggs from refrigerator ONE hour before starting.

2. Heat oven to 350 deg. Line pans with waxed paper and grease paper.

3. Separate eggs, placing whites in small bowl and yolks in large bowl with water, and set aside.

4. Sift flour, baking powder and sat together and set aside.

5 Beat yolks and water until fluffy and tripled in volume.

6. Add sugar gradually, while still beating, and continue beating until light colored and thick enough to mound slightly (about 10 minutes).

7. Stir in vanilla and lemon flavor.

8. Add flour mixture ALL AT ONCE, folding in with rubber scraper or spoon.

9. Beat egg whites until they stand in stiff, moist peaks then fold into yold mixture with rubber scraper or spoon until complete blended.

10. Bake 25 to 30 minutes.

11. Invert on rack until cold remove paper.


Cream Filling:
1. In top of double boiler of heavy-bottomed pan, heat milk until tiny bubbles around edge.

2. Meanwhile, thoroughly combine flour , 3 tablespoons sugar and salt in medium bowl.

3. Add 1/4 cup of the scalded milk and stir to a sooth paste.

4. Slowly add remaining milk, stirring to keep uncooked lumps from forning.

5. Return to pan and cook, stirring, until smooth and thick enough to mound slightly (about 15 minutes).

6. Beat egg with fork.

7. Add 3 tablespoons sugar and mix well.

8. SLOWLY stir milk mixture into egg mixture.

9. Return to pan and cook 5 minutes longer (over rapidly boiling water if in double boiler) stirring constantly.

10. Remove from heat and add butter  then pour into bowl.

11. Cool then add vanilla.

12. Cover and chill until needed.


Bittersweet Frosting:
1. Melt chocolate.

2. Meanwhile, combine sugar and water, bring to full boil then remove from heat and cool.

3. When lukewarm, stir sugar water into chocolate, blending well.

4. Cool, but don’t chill, stirring often until thick enough to spread, and spread immediately.


NOTE: Chocolate and water will sometimes seize. If that happens, you will know, because it will be dry and crumbly. The “cure” is a “hair of the dog...” Just have a small glass of water handy. Pour in a few drops and return to heat. Add more water, a few drops at a time, if needed.

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