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".
13 comments:
I could easily live without powdered sugar, but no way could I go without eggs! I always have 2 dozen here, and there are only 5 of us, of which only 4 eat eggs. Plus, I don't bake! I would, however, have a slice of your sponge cake. I've not heard of hot water sponge cake before. I love the looks of goodies baked in a bundt pan, and your serving plate is pretty, too.
BTW, we did make your no-bake cookies! Mmmm ... very fudgey and good. My son, the non-oatmeal eater, loved them! I used gluten-free oats and whipped them around in the food processor to cut them up a bit first. :-)
I can't imagine having that many eggs in my house - my kids won't touch them darn it.
The sponge cake looks and sounds delicious.
The sponge cake looks sooo good! Leave it to you to be able to produce a luscious dessert when you're low on eggs and out of powdered sugar!
I think we need to move. Anything with several acres and a fenced yard for sale near you?
You and the Knight can eat together. He's all about lemon sweets. Me? Except for authentic Marzipan, I love almond flavors.
I love eggs, and with only two people in the house now, my comfort zone is between one and two dozen.. I tend to alternate brown with white, to keep track of the ones to be used first!
I will stick with the almond extract...I love that flavor!
MMmmmm... as usual, when it comes to what you've baked!
But... how hot is the hot water? If it's too hot, wouldn't it cook the yolks before they get the chance to get fluffy?
( I need to know, okay? I am sooo making this!!)
And cake for breakfast? Girl, can I come live at your house? ;-)
oh... and with the eggs?
I have 2 daycare parents who keep me supplied with lovely, fresh, free range eggs... so we go thru about a dozen or more a week. And there are only two of us!
Thanks for your lovely comments on my blog recently - Please post more pictures of Thor! :-)
Slobbers,
Honey the Great Dane
perfect.. perfetto for the cold, snowy (yes snow!!!) day here... nice hot cuppa joe to go with
blessings
gp
Hmmm - I'm lucky if I have 2 eggs in the house. Anytime there are more than that - JB feeds them to the dogs - we're still tryng to fatten the boy up. I think I'll send him to you - he can eat cake everyday.
How do you stay so slim? g
I made Ben stop on his way home and get me eggs the other day-- they had all cracked on the bottom!
I've had the same 4 eggs sitting my fridge for weeks now.
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