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Sugar Crusted Pumpkin Sponge Cake recipe

Sugar Crusted Pumpkin Sponge Cake recipe


  • Recipes
  • Dish type
  • Cake
  • Vegetable cakes
  • Pumpkin cake

This dessert cake is simple to make and exceptionally delicious. It's perfect with a scoop of ice cream or a dollop of whipped cream.

139 people made this

IngredientsServes: 18

  • 520g sponge cake mix, divided
  • 1 egg
  • 110g unsalted butter, melted
  • 825g pumpkin puree
  • 2 eggs
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 100g caster sugar
  • 150ml evaporated milk
  • 150g caster sugar
  • 110g unsalted butter, softened

MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min

  1. Preheat oven to 180 C / Gas 4. Set aside 125g sponge cake mix for the topping. Combine remaining sponge cake mix, 1 egg and melted butter. Pat into a 23x33cm or similar sized baking dish.
  2. In a large bowl, mix pumpkin puree, 2 eggs, spices, 100g sugar and milk. Pour pumpkin mixture over the cake base.
  3. In a small bowl, combine 125g sponge cake mix with 150g sugar. Cut in 110g softened butter until mixture resembles coarse crumbs. Sprinkle mixture on top of pumpkin mixture.
  4. Bake at 180 C / Gas 4 for 55 minutes.

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Reviews & ratingsAverage global rating:(151)

Reviews in English (114)

by sweetpea73

I have made this recipe for the past 3 years (Thanksgiving & Christmas holidays) and my family loves it! It's also a big hit at work. I too feel that the topping could use some improvment. For the topping, I have added oatmeal and it does make it more like a "crisp." Also, the addition of a little flour (enhanced with pumpkin pie spice) stretches the mix to ensure that there is enough to cover the top. A must try for those who want a little something different for the holidays!-21 Nov 2006

by Cinnamon Lover

Getting tired of the same old pumpkin pie for Thanksgiving, so I thought I try something a little different. Enter Pumpkin Crisp. Nice substitute for regular pumpkin pie and is a nice accompaniment to my requisite apple pie. The yellow cake is so much more interesting than standard pie crust and marries well with the pumpkin filling. However the topping mixture didn't work out all the well as it was not turning into coarse crumbs during preparation. Too much butter? Not enough cake mix? I ended up adding more flour (about 1/2 cup) and 2 tbsps of sugar (might try brown sugar next time), and a bit of cinnamon and nutmeg to cut the flour taste to the topping mixture in order to get the consistency right. This gave me more than enough topping and I may even back off a bit on the amount of topping I add to the dish next time. But it was a hit and I'll definitely make it again. 4 stars for flavor and "interesting" factor, a star off for recipe adjustment.-27 Nov 2003

by MIHAELA

Great recipe. Took longer to prepare since I used fresh pumpkin rather than canned, but well worth the extra effort. I will try it again using pie crust instead of the mix suggested by the recipe.-10 Nov 2001


Easy Sponge Cake Recipe

This easy sponge cake recipe from culinary team member Ben Perez will give you light and fluffy results every time. Use it for layer cakes, trifles or just with berries and whipped cream for a lovely spring or summer dessert.

"Feel free to use this sponge cake recipe as a base and experiment using different extracts and flavorings, such as almond or lemon. You can also play with food coloring&mdashI recommend gel food coloring rather than liquid food coloring, so that it does not alter the consistency of the batter&mdashand different pan shapes and sizes too. Bake at the same temperature, but be mindful of the timing. Once you see the golden-brown color on the top of the cake, you know you are getting close." &ndashBen

Pro Tip: Only the bottoms of the cake pans are coated with cooking spray to help the parchment stick to the bottom&mdashnot spraying the sides helps the cakes rise in the oven.


Ingredients

  • For the Cake:
  • 8 ounces unsalted butter (about 2 sticks 225g), softened to about 70°F (21°C)
  • 14 ounces plain or toasted sugar (about 2 cups 395g)
  • 1 tablespoon baking powder
  • 1 tablespoon potato flour, such as Bob's Red Mill (not potato flakes or starch see note)
  • 1 teaspoon (4g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 5 ounces organic egg yolk (about 1/2 cup 140g), from about 8 large eggs, brought to about 70°F (21°C)
  • 1/2 ounce vanilla extract (about 1 tablespoon 15g)
  • 3 ounces milk, brought to about 70°F/21°C (about 1/3 cup 85g), any percentage will do
  • 12 ounces pumpkin or butternut squash purée (about 1 1/3 cups 340g), canned or homemade
  • 13 1/2 ounces bleached cake flour (about 3 1/3 cups, spooned 385g), such as Swans Down
  • To Finish:
  • 1 recipe Cream Cheese Buttercream
  • Ground cinnamon, to taste (optional)
  • 5 ounces toasted pecan pieces (about 1 cup 140g), optional

You must take a large mixing bowl.

Coconut palm sugar and coconut flour have to be added to the bowl.

These ingredients have to be mixed well.

Cinnamon can be added if you want.

The next step is to place the full can of pumpkin puree into the already formed mixture of coconut sugar and sugar flour.

You have to mix everything well.

Then, the mixture has to be transferred into the lined dish and extra cinnamon and sugar can be sprinkled if you want.


Samantha Hayes

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This pumpkin pie recipe is perfect for the holidays!

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To make pumpkin pie, you will need a pumpkin, an egg, and sugar.

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Non-Boring Ways to Cook With pumpkin pie recipe minecraft . from i.pinimg.com In minecraft, pumpkin pie is one of the many food items that you can make. Bursting with flavor, this pumpkin pie recipe is my very favorite. All minecraft commands have to be used in command blocks! Easy homemade pumpkin pie recipe made with pumpkin puree (canned or homemade), eggs, cream, sugar, and spices. Pumpkin pie has no known uses in crafting. Pumpkin pie is a good food to eat in minecraft. An eighth of a teaspoon isn't much, but it's enough to give the pie a sparkle it wouldn't otherwise have. It restores 8 hunger points, and all the ingredients can be easily farmed.

Pumpkin pie is a food item that can be eaten by the player.

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Pumpkin pie is a food item that can be eaten by the player. Pumpkin pies in minecraft are one of the best foods that you can have. We show you the minecraft pumpkin pie recipe and quickly lay out what this pie is. And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust. In our pumpkin pie recipe, we add a small amount of ground cardamom to our pumpkin spice mix.

The ingredients in the pumpkin pie recipe are relatively simple. These pies are tiny, so they fit in your pocket. In our pumpkin pie recipe, we add a small amount of ground cardamom to our pumpkin spice mix. In fact one of the most important strategic gameplay in minecraft is crafting this is often the minecraft crafting formula for pie. You can even cook them in a.

I bought myself a pie pumpkin, and have made pies before, but i'd like to hear about your personal favorite recipes! Pumpkin pie is a food item that can be eaten by the player. Seriously, when they said 'pumpkin pie', we obviously thought it could be placeable like cake. With pumpkin pie, though, we love how the crust becomes moistened a little from the filling. Pumpkin pies can be stacked.

It's a mini version of a classic that i think you will absolutely love. For many of us, homemade pumpkin pie is the classic dish that says thanksgiving, pure and simple. Minecraft resource packs minecraft links minepick servers for minecraft crazy minecraft. You can even cook them in a. With pumpkin pie, though, we love how the crust becomes moistened a little from the filling.

Pastries and sweets, thanksgiving, vanilla food, vanilla item, skin:» download. How to make pumpkin pie in minecraft (pumpkin pie recipe). Pumpkin cookies, pumpkin bars, pumpkin lattes, pumpkin cupcakes, pumpkin bread, but hello what about pumpkin pie?? This recipe calls for canned pumpkin purée. The player will first need one crafting table.it can be made by opening your inventory box and placing 4 wooden planks into the 2ࡨ grid.

How to craft pumpkin pie in minecraft | 1.16.3 crafting recipe best minecraft server ip: In fact one of the most important strategic gameplay in minecraft is crafting this is often the minecraft crafting formula for pie. I bought myself a pie pumpkin, and have made pies before, but i'd like to hear about your personal favorite recipes! How to make a pumpkin pie straight out of minecraft. With pumpkin pie, though, we love how the crust becomes moistened a little from the filling.

The base of the crust browns, but where the filling and crust meet, it's soft and tender.

Now that you have filled the crafting area with the correct pattern, the pumpkin pie will appear in the box to.

In fact one of the most important strategic gameplay in minecraft is crafting this is often the minecraft crafting formula for pie.

How to make pumpkin pie in minecraft (pumpkin pie recipe).

The gallery for pumpkin pie minecraft recipe 18.

Seriously, when they said 'pumpkin pie', we obviously thought it could be placeable like cake.

Classic pumpkin pie is simply pumpkin custard that is sweetened and lightly spiced, baked until creamy but sliceable, in a crisp pie crust.

And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust.

In minecraft, pumpkin pie is one of the many food items that you can make.

The base of the crust browns, but where the filling and crust meet, it's soft and tender.

How to make a pumpkin pie straight out of minecraft.

An eighth of a teaspoon isn't much, but it's enough to give the pie a sparkle it wouldn't otherwise have.

The gallery for pumpkin pie minecraft recipe 18.

An eighth of a teaspoon isn't much, but it's enough to give the pie a sparkle it wouldn't otherwise have.

And speaking of simple, this easy pumpkin pie recipe offers a foolproof way to handle the dough for the crust.

Pumpkin pie north hampton hills.

Crafting is how to make pumpkin pie in minecraft.

Quick crafting guide to pumpkin pie in minecraft game, beginners friendly for 1.7.9 & 1.7.2 & 1.5.2 :)if you want to know how to craft, obtain or just.

Pumpkin pie will replenish your food meter when eaten.

Pumpkin pie is a food item that can be eaten by the player.

It's rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream.

You can even cook them in a.

In our pumpkin pie recipe, we add a small amount of ground cardamom to our pumpkin spice mix.


These Homemade Cake Recipes Will Really Show Off Your Home-Baking Skills

Having some friends over and fancy impressing them by making your very own cake? Or maybe it's the weekend and you just feel like baking? Well, you can put your baking skills to the test with these incredibly delicious and pretty show-stopping cakes. Whether you're after a simple Lemon Drizzle, a Chocolate Cake with a twist or even a Rainbow Cake, we've got a whole selection of easy to make, tasty cakes for you to give a go.

This is one of those last-minute, need-a-chocolate-fix kind of puddings, but for a crowd. We guarantee it&rsquos one of the quickest hot desserts you&rsquoll ever make from scratch, and is mixed together in (and potentially eaten from) one dish, so saves you washing up too. Winning.

You'll want apples and a buttery crumble topping on everything from now on. Drizzle the top with a simple glaze to top off this perfect dessert.

Carrot cake traybake is one of our favourite springtime bakes to make. The ricotta frosting is a deliciously light and tangy twist on the classic cream cheese topping. Thyme might sound unusual here but the subtle herbal flavour works perfectly with the warming spices and orange flavour in the cake.

Just like with banana bread, overripe (read: brown) bananas work best for this recipe. Same with cake flour . which we never have. So we used an easy hack (which we practiced in our basic Vanilla Bundt Cake) and whisked together some AP flour and cornflour

Upgrade your birthday celebrations with this light and fluffy funfetti cake recipe. You'll want to make this homemade cake even after your birthday ends.

Black forest cake can seem super-intimidating to make&mdashyou need to bake cake layers, make a sour cherry syrup, and whip a frosting? Also, what in the world is kirschwasser, anyway? We feel you. But we also promise you that in terms of this particular retro dessert, our recipe is as easy as it gets.

You can use any type of cake for this recipe. Our classic vanilla would be wonderful here. (You can bake it in two 20cm pans instead of a cupcake pan.) But truthfully, we like starting with boxed mix. With the homemade buttercream, chocolate coating, and festive sprinkles, no one will notice or care.

This Chocolate Strawberry Cake is a showstopper, right? A deliciously tender chocolate sponge cake made with brewed coffee, perfectly complimented with the strawberry buttercream of dreams.

When you really want to impress, make these. They're like molten lava cakes, but better because of the caramelised cinnamon sugar crust. WARNING: When adding the chocolate to the centre of the batter, do not press down. The chocolate will escape the cake if you do!

Coffee and walnut cake is such a traditional bake, a guaranteed crowd pleaser, a bake sale classic. Chopped walnuts, a rich coffee sponge, an espresso-spiked frosting, what more could you want? Well, how about decorating it with Walnut Whips?

We love, love, love coffee cake. Coffee gives such a great richness to sponge, and this espresso martini cake is no exception. I mean, adding Kahlua to a sponge mixture, what more could you want?

Death by chocolate cake is layers upon layers of chocolate and the ultimate chocolate dessert. The tallest and proudest cake on the block but there's no need to be intimidated. This cake is easy pull together and will be the greatest show (heart) stopper.

The best part about this flourless cake is that it doesn't require any flour alternatives. It's just the perfect cake that happens to have zero flour. Cocoa powder and eggs give it all the lift and structure it needs. It's the perfect thing to bake for your Valentine or for yourself on a Wednesday night.


Recipe Summary

  • 1 (18.25 ounce) package yellow cake mix
  • 1 egg, beaten
  • ½ cup butter, melted
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs, beaten
  • ½ cup white sugar
  • ¼ cup packed brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ cup white sugar
  • 3 tablespoons butter, softened
  • ½ cup chopped nuts (Optional)

Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.

Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.

In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.

In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.


Monday, July 1, 2019

Sour Cream Pie

Recipe for "My Mother's Sour Cream Pie."

My Mother's Sour Cream Pie (good)
Uncle Roger's favorite

1 c. sour cream
1 c. sugar
1/2 c. chopped raisins
Yolk of two eggs
2 tbs flour
1 tsp vanilla

Bake in one crust. Beat egg whites, add 3 tbs sugar, top and brown.

Found in "The Seven Voyages of Sinbad the Sailor" published by The Heritage Press, 1949.


One-bowl Victoria Sponge Cake

A super easy mix-everything-in-a-box recipe for a delightful and delicious sponge cake.

Ingredients

  • FOR THE SPONGE CAKE:
  • 200 grams Granulated Sugar
  • 200 grams Unsalted Butter, Softened
  • 4 whole Large Eggs, Room Temperature, Beaten
  • 200 grams All-purpose Flour
  • 2 teaspoons Baking Powder
  • 2 Tablespoons Milk
  • FOR THE WHIPPED CREAM:
  • 1 cup Whipping Cream
  • 1 Tablespoon Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • FOR ASSEMBLING THE CAKE:
  • 10 pieces Fresh Strawberries, Halved
  • 10 pieces Fresh Strawberries, Quartered
  • FOR THE CHOCOLATE GANACHE:
  • 100 grams Dark Chocolate, Cut Into Chunks
  • ⅓ cups Whipping Cream

Preparation

Preheat oven to 375ºF. Grease two 8-inch cake pans and line the bottom with parchment paper.

In a large bowl, beat all the cake ingredients together until you have a smooth and soft batter. Divide the batter into the prepared pans and smooth the top. Bake for about 20 minutes, until a toothpick inserted into the cake comes out clean and the cakes look golden.

Let cake cool in pan for 5 minutes. Run a paring knife around the edge of the cake to loosen it from the pan. Peel off the parchment paper circles. Let cool completely on a wire rack.

Beat the cream, powdered sugar and vanilla until it holds stiff peaks.

To assemble, line the bottom and sides of an 8-inch springform pan with parchment paper, or line the sides of a cake ring with parchment paper. Place one layer of sponge cake in the bottom of the cake ring. Arrange the cut sides of the strawberry halves against the parchment paper on the inside of the ring. Spoon the whipped cream on the cake layer. Scatter and slightly pressed the quartered strawberries in the whipped cream. Place another sponge cake layer on top. Gently press it down firmly.

Wrap the cake in plastic wrap and place it in the refrigerator to set, at least 2 hours.

To prepare ganache, place chocolate and heavy cream in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove from heat and let cool slightly.

Release cake from the ring. Peel off parchment paper. Pour the ganache over the chilled cake. Use a spatula to quickly push the ganache over the edges of the cake and let it drip down to create the drip effect. Garnish with more strawberries.


Junior's Cheesecake Recipe (including Pumpkin Cheesecake)

1) Preheat oven to 350 generously butter a 9 inch spring form pan Make the batter for sponge cake as recipe directs. eveny spread batter on the bottom of the pan and bake until set and golden about 10 minutes Pace the cake on wire rack and cool (do not remove it from the pan)

2)While the cake cools make the cream cheese filling Place one 8 oz package of cream cheese, 1/3 cup of sugar and the cornstarch in a large bowl Beat with an electric mixer on LOW until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese

3) Increase the mixer speed to high and beat the remaining 1 1/3cup of sugar,then beat in the vanilla. Blend the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy Cream. At this point mix the filling ONLY until completely blended Be careful not to over mix the batter

4) Gently spoon on the cheese filling on top of the baked sponge cake layer Place the spring form pan in a large shallow pan containg in hot water that comes about inch up the sides of the pan Bake the cheese cake until the center barely jiggles when you shake te pan about 1 hr.

5) Cool the cake on a wire rack for 1 hour Then cover the cake with plastic wrap and refrigerate until it is completely cooled at least 4 hours or overnight. Remove the sides from the spring form pan slide the cake off the bottom pan onto a serving plate.

If any cake remains cover wit plastic wrap and refrigerate .

1 recipe Thin sponge cake layer (recipe follows below)

1 cup solid canned pack pumpkin

1 recipe of Juniors Cream Cheesecake (Above)

1) Preheat oven to 350 and butter 9 inch spring form pan Make and bake the sponge layer

2) in med bowl Blend Cinnamon and pumpkin till smooth

3) Make the Cheesecake filling. Add the spiced pumpkin after blending in the eggs.

4) Bake the cake as indicated in cheesecake recipe Remove it from pan then cool and serve. store as you would the reg recipe.

Thin Sponge Cake Layer for Cheesecake

1/3 cup plus 2 Tablespoons Sugar

1 teaspoon PURE vanilla extract

3 drops Pure Lemon Extract

3 Tablespoons unsalted butter melted

1) preheat oven to 350 and generously butter a 9 inch spring form pan Sift the cake flour, baking powder and salt together in a med size bowl and set aside

2) Beat the egg YOLKS together in a large bowl, with an electric mixer on high for 3 minutes Then with the mixer still running gradually add the 1/3 cup of sugar and continue beating until light yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extract

3) Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear Then blend in the butter

4) In a clean bowl, using clean dry beaters beat the egg whites and cream of tarter together on high until frothy Gradually adding the 2 remaining Tablespoons of sugar continue till soft peaks form. Stir about 1/3 cup of the whites into batter then gently fold in the remaining egg whites (don't worry if a few white specks remain)

5) Gently spoon the batter into the pan, bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes Let the cake cool completely in the pan on wire rack while you continue making the cheesecake filling Do not remove the cake from pan.

Here is the Juniors Apple Cheesecake Recipe:

Junior's Sponge Cake Crust (recipe at bottom)

For the apple filling:
3 large firm, crisp red-skinned apples
1/2 cup apple cider or apple juice
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon

For the cheesecake:
Three 8-ounce packages cream cheese (use only full fat), room temperature
1 1/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
2/3 cup heavy or whipping cream

For the apple-caramel topping:
2 large firm, crisp red-skinned apples
Juice of one large lemon
1 cup caramel or butterscotch ice cream topping

1. Make and bake the sponge cake, and leave it in the pan. Keep the oven on.

2. To make the filling, peel and core the apples for the filling into ½-inch, bite-size pieces. Combine the cider, cornstarch, sugar, and cinnamon in a small saucepan and whisk until completely dissolved. While stirring constantly, bring to a full boil over medium heat and continue to boil until thickened, about 2 minutes. Remove from the heat and stir in the apples. Set aside to cool while you make the cake.

3. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 cup of sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until completely blended. Be careful not to over mix ! Gently spoon the batter on top of the crust, then spoon the apple mixture over the batter, gently spreading it almost to the edge of the pan, completely covering the cake.

4. Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form . Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours. Transfer the cake to the freezer for 1 hour.

5. For the prettiest cake, decorate within a few hours of serving, so the apples stay fresh and crisp. To make the topping, core the apples and thinly slice them or cut them into bite-size pieces (leave the peel on if you like). Toss the apples with the lemon juice (this keeps them from turning brown). Release and remove the sides of the spring form , leaving the cake on the bottom of the pan. Place on a serving plate. Top the cake with the apples (wipe them with a paper towel first).

6. Warm the caramel ice cream topping (don’t let it boil), then drizzle it from the tip of a small spoon in stripes across the top of the cake, all around the edges, and some down the sides. Return the cake to the freezer until the caramel has set, 30 minutes. Refrigerate the cake until ready to serve. Slice with a sharp straight-edge knife, not a serrated one. Cover any leftover cake and refrigerate. Do not freeze this cake.

<h4>Junior’s Sponge Cake Crust</h4>

1/3 cup sifted cake flour
3/4 teaspoon baking powder
Pinch of salt
2 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

1. Preheat the oven to 350°F and generously butter the bottom and sides of a 9-inch spring form pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.

2. In a small bowl, sift the flour, baking powder, and salt together.

3. Beat the egg yolks in a large bowl with an electric mixer on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and beat until thick light yellow ribbons form, about 5 minutes more. Beat in the extracts.

4. Sift the flour mixture over the batter and stir it in by hand, just until no more white flecks appear. Now, blend in the melted butter.

5. Now wash the mixing bowl and beaters really well (if even a little fat is left, this can cause the egg whites not to whip). Put the egg whites and cream of tartar into the bowl and beat with the mixer on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don’t worry if you still see a few white specks, as they’ll disappear during baking.

6. Gently spread out the batter over the bottom of the pan, and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it’s done. Watch carefully and don’t let the top brown. Leave the crust in the pan and place on a wire rack to cool.


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