Feather Sponge Cake Amys Grandmas Recipes

Steps:

• Place egg yolks in bowl of stand mixer. Beat for 10 minutes. Combine orange and lemon peel with sugar and add gradually to egg yolks. Beat for 6 more minutes.
• Sift dry ingredients. Set aside.
• Beat egg whites until stiff but not dry.
• Beginning and ending with flour, fold dry ingredients and egg whites alternately into egg yolk mixture. Mix nuts into last of flour before adding to cake.
• Preheat oven to 300 degrees. Gently pour batter into 2 piece tube pan. Bake for 10 minutes.
• Increase temperature to 325 degrees and bake for 40-45 minutes.
• Invert tube pan over long necked bottle and allow to cool completely. When cake has cooled, use long knife to loosen cake from pan sides, then separate two piece of pan and plate.
• Serve with strawberries and whipped cream (optional).

Steps:

• sift flour, baking powder, salt, cinnamon and mace together three times. cream butter, thoroughly; add sugar gradually, continuing to cream until light and fluffy --
• add eggs, one at a time, beating well after each addition.
• add sorghum and blend.
• add flour mixture alternately with milk, ending with flour.
• bake in 2 greased layer pans in a a moderate oven 375* for 25-30 minutes or until done.
• remove from pans after 10 minutes, cool on wire racks.
• put layers together with Orleans frostign.
• to make ORLEANS FROSTING:.
• place egg whites, sugar, water, sorghum and cream of tartar in top of double boiler.
• beat immediately on high speed until mixture will hold a peak (5-6 minutes).
• remove from heat, add vanilla and continue beating until thick enough to spread.
• spread frosting on cake.making swirls in top.
• sprinkle decorettes around edge to make an attractive border.