So, what does one do when one has relatively few eggs in the house, and *gasp* no powdered sugar? Well, how about making a sponge cake which doesn't require 7 to 10 eggs? This was adapted from Fannie Farmer (hers was 1/3 smaller) and quite good, despite the fact that some dope let me run out of powdered sugar. I'll figure out who that was as soon as I find a mirror, I think.
HOT WATER SPONGE CAKE
3 eggs, separated
3/8 cup hot water (6 tbsp)
1 tsp almond extract
3/4 cup sugar
1/4 tsp salt
1-1/4 cup flour
2 tsp baking powder
Beat the egg whites until stiff and set aside. Beat the egg yolks a bit and add the hot water, beating vigorously until they're thick and fluffy. Add the extract, sugar and salt and beat a minute longer, then beat in the flour and powder until just combined. Fold the egg whites into the yolk mixture until well combined, then turn into a greased bundt pan. Bake at 350F for 25 to 30 minutes; cool completely while inverted. Dust the top with powdered sugar (if you haven't run out) and serve.
I love almond, but, truth be told, I think next time I'd use only 4 tbsp hot water and add 2 tbsp lemon juice, and change the almond extract for lemon extract. I simply think sponge cake needs a citrus flavor to it. I'm not sure my guys agreed, however, because this is what remained of the cake after breakfast:
Oh, and anything under 3 dozen eggs in my house is low; 2 dozen or fewer is "crisis".