Kathy requested a recipe for "chocolate chip sponge cake". Here are a
few replies that came in.
If you have a variation of this recipe that you would like to share with our
readers, send them to us at firstname.lastname@example.org
Be sure to also check out this weeks recipe request, below.
Passover Chocolate Sponge Cake
* 6 (1 ounce) squares semisweet chocolate, chopped
* 10 eggs, separated
* 7/8 cup white sugar
* 2 cups ground almonds
1. Melt chocolate in top of double boiler; set aside.
2. Beat egg yolks until thick and lemon colored. Gradually beat in sugar.
Blend in chocolate and almonds.
3. Beat egg whites until stiff peaks form. Fold whites into chocolate batter.
Spoon batter into an ungreased 10 inch Bundt pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until cake springs
back when lightly touched. Remove from oven, invert pan, and cool about 40
minutes before removing from pan.
It sounds like the recipe requested would be made in an angel food cake
tube pan that separates ( ? ). This is made in a loaf pan and could possibly
be doubled to appropriately fill a tube pan ( ? ). Chips of chocolate could
surely be added. Hope this helps.
A bit of the history:
This recipe is from my Grandmother, Likely Letitia Mann (1891-1967).
It was passed to me by my mother, Margaret Mann Elford (1914-2000).
It is very quick and easy and it calls for just 4 basic ingredients that are
usually on hand in your kitchen.
- Mary Elford Price (1945 - )
GRANDMA'S SPONGE CAKE
1 C sugar
1/2 C flour
1 tsp. baking powder
* Heat oven to 350 degrees.
* Butter & flour 9" x 5" x 3" loaf pan; set aside.
* Separate eggs. Beat yolks until think.
Add 1 C of sugar & continue beating.
* In a separate bowl, beat egg whites until
stiff; beat into 1st mixture.
* Combine 1 tsp baking powder & 1/2 C flour;
sift into 1st mixture; beat to blend.
* Bake in 350 degree oven for about 30 minutes.
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