Chinese sponge cake
1 c Softasilk flour (cake flour)
1 c sugar
6 eggs, separated
1 ts vanilla
1/4 c cold water
1/2 ts salt
1/2 ts cream of tartar
- Directions: Preheat oven to 325. Beat egg yolk and sugar till creamy. Stir in vanilla. Add flour and water alternately till mixed well. In a spearate bowl, beat egg white till foamy. Add salt and cream of tartar. Beat until stiff peak. Fold egg white into batter in batches. Pour into ungreased springform pan. Bake until toothpick comes out clean, about 50 minutes. Turn upside-down to cool.
The hole that the core makes is filled by the little bit of batter that you pour into the middle of the baking core:
For the cream, I just used whipping cream and 1/2 cup of sugar… I think. I don’t remember…. And because there’s always some fruit, I used canned peaches!
Split the cake into two layers:
Stack and fill: