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Egg Yolk Sponge Cake

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Servings
people
Ingredients
  • 3/4 cup carrot
  • 1 whole egg
  • 1 3/4 cups INGREDIENTS:
  • 1 cup Tops (optional) cooked
  • 1/2 teaspoon reduced-fat Parkway margarine
  • 1 tablespoon cream of chicken or mushroom soup
  • 1 tablespoon dry sherry
  • 2 cups coked rice
  • 1 teaspoon can of Pet Milk
  • 1/2 teaspoon salt
Servings
people
Ingredients
  • 3/4 cup carrot
  • 1 whole egg
  • 1 3/4 cups INGREDIENTS:
  • 1 cup Tops (optional) cooked
  • 1/2 teaspoon reduced-fat Parkway margarine
  • 1 tablespoon cream of chicken or mushroom soup
  • 1 tablespoon dry sherry
  • 2 cups coked rice
  • 1 teaspoon can of Pet Milk
  • 1/2 teaspoon salt
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Beat egg yolks with a rotary beater until they are thick and lemon colored (5 minutes)
  2. Beat whole egg with yolks 10 minutes while gradually adding sugar
  3. Beat in part of the water, flavoring, rind, juice and remaining water
  4. Sift together flour, baking powder and salt
  5. Add this to batter and blend well
  6. Pour into a greased and floured 10-inch tube pan
  7. Bake at 325 degrees for 65 minutes or until tested done
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