Anita BS Profile - (12496802)

cook's profile

Anita BS

Anita BS
Home Town:
Living In:
Member Since: Apr. 2011
Cooking Level: Not Rated
Cooking Interests:
Recipe Box 0 recipes
Wishing there was more here to feast your eyes on?
Don't let visitors leave your Recipe Box hungry.
Start adding your favorite recipes now!
About this Cook
Craving more information about this cook?
Make sure visitors to your profile aren't going away hungry.
Share a little about yourself now!
Recipe Reviews 2 reviews
Egg-Yolk Sponge Cake
I made quite a few changes to this recipe, based on the reviews here+ a sponge cake recipe in a baking book (that explains their rigorous testing methods) + my own tastes - but I kept the egg ingredients the same since I wanted to use up a whole lot of yolks! Sorry I'm not posting it as a custom version but I don't want to buy that membership! My cake turned out very well (I'd rate 5*) & got many positive comments from the eaters. Texture was just right - a bit spongy, yet light enough - not too dense. Flavor nice. I think the egg whipping is important, see below. Here goes: Total of 1 2/3 c flour, but make it up of about 2 parts cake flour and one part all-purpose flour. Same baking powder and salt as recipe, same sifting together instructions. Same quantity of eggs, but: Separate the whole egg, add its yolk to the others. Whip up the egg white to soft peaks, set aside. Now, spend a LOT of time whipping the yolks, like 10 minutes, til they're REALLY lovely, light, and pale colored. Fold in the whipped egg white. Same amount of sugar. Recipe makes it sound like you have to beat yolks and sugar together for 10 minutes - not sure about that need! Same amount of zest, orange juice. Gentle but thorough folding is probably important. I substituted orange extract for the lemon extract. I added 2 T Grand Marnier (orange liqueur) and removed 2T from the water quantity. I used room temperature water, not boiling water. Tube pan. Check for done-ness at 45 mins. Good luck - Enjoy!

16 users found this review helpful
Reviewed On: May 2, 2011
Easter Lamb Cake II
I prefer this recipe to the one that was handed down with the mold, which used Crisco instead of butter and 3 egg whites instead of 2; I added 2 tsp lemon zest which came out very mild in flavor; might experiment with other flavors next time, like orange zest and Grand Marnier! I actually made two, one right after the other (twins!) and they both came out of the mold perfectly. It is a somewhat dense cake and not too sweet, which is fine with me, but needs something liquid to drink or eat (like milk or ice cream) along with it! The eyes are raisin ends, the nose an end cut from a pink jelly bean. Statice flowers form the collar. I used an egg-white based frosting with corn syrup whipped and cooked in a double boiler. Now I've got to figure out what to do with all these egg yolks!!

4 users found this review helpful
Reviewed On: Apr. 27, 2011

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States