Genoese Sponge Recipe
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Genoese Sponge

By: Carol  
"This cake has a nice buttery color, and a fairly firm texture."

Rating: This weblink has been rated 5 times with an average star rating of 3.4 Read Reviews (4)

Rate/Review | 260 people have saved this

 

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Original Recipe Yield 1 - 10 inch tube cake
 

Ingredients

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup white sugar
  • 1 cup butter, softened
  • 1 cup white sugar
  • 6 egg yolks
  • 2 cups sifted cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Directions

  1. Preheat oven to 350 degrees F. Grease a 10 inch tube pan.
  2. Beat egg whites and cream of tartar until soft peaks form. Add 3/4 cup sugar gradually, beating until very stiff.
  3. In a large bowl, cream butter or margarine and 1 cup sugar well. Add egg yolks, and beat until thick and fluffy. Sift flour, baking powder, and salt over batter. Fold in. Gently fold in egg whites. Pour batter into prepared pan.
  4. Bake for 50 to 60 minutes, until an inserted wooden pick comes out clean. Cool. Ice with your favorite frosting.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 320 | Total Fat: 15.5g | Cholesterol: 127mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by PATTY HALEY 
Hey this recipe is great and it freezes well too. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2006 by KATRINP 
I have not tried this one in particular, but, in defense of this recipe, genoise is typically... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2005 by JODI26 
I didnt like this cake at all. It tasted to eggy for me. MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2005 by GOLDILAUX 
Only cooked it for 30 min & the edges were crisp. Tasted dry. MORE

 
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