Ok, I decided its high time I get this thing going. I baked a couple cakes weeks ago but never got around to blogging about them. I tried out an old sponge cake recipe from my grandma's collection and it was quite the task! I've decided either spongecake is not my forte or it's not for beginners. It was definitely a spongy cake, but just didn't seem like the right texture. It turned out pretty tasty, but seemed a bit small. I haven't figured out how to get it to rise more. I thought I hadn't beaten the eggs enough, then I tried beating them more a second time and I think I beat them too much and the cake fell. Then I made another and I think I under beat the eggs again and got the same smaller cake! Ugh! The lemon cream filling turned out great both times and is just divine! The Marshmallow frosting was pretty good too. Although, I think I need to invest in a candy thermometor because the second time I made it, the frosting was a bit grainy. Not sure if it's because I cooked the sugar too long or not long enough. All in all, this is a great cake. A little rich, but yummy.
Luxor Loaf Recipe
½ cup egg yolks
½ cup lukewarm water
1/8 teaspoon baking soda
1 cup fine granulated sugar
1 teaspoon vanilla extract
1 ½ cups cake flour
2 teaspoons Royal Baking Powder
½ teaspoon salt
1 recipe Lemon Cream Filling
1 recipe Marshmallow Frosting
Place egg yolks in large mixing bowl: add water and baking soda, beat with egg beater until very foamy. Add sugar slowly, beating in well. Add flavoring. Sift together flour, baking powder and salt. Fold carefully into mixture; pour into large ungreased tube pan. Bake in moderate oven at 350* F. about 45 minutes. Invert pan and let stand until cold. Remove from pan; remove all crumbs and moist crust from surface; cut in three layers. Spread Lemon Cream Filling between layers. Cover top and sides with Marshmallow Frosting. Makes 1 ten-inch cake.
Lemon Cream Filling
3 tablespoons cornstarch
¾ cup cold water
¼ cup lemon juice
1 cup sugar
2 egg yolks
2 tablespoons butter
Grated rind 1 lemon
Mix cornstarch with water to make smooth paste. Cook in double boiler until thick, stirring constantly. Add lemon juice and continue cooking. When thick and smooth, add sugar which has been mixed with egg yolks. Cook 3 minutes longer. Add butter and lemon rind; beat until smooth. Cool.
Marshmallow Filling and Frosting
1 ½ cups granulated sugar
½ cup water
6 large marshmallows
whites of 2 eggs
2 teaspoons lemon juice
¼ teaspoon Royal Baking Powder
Boil sugar and water to 238* F. or until syrup spins a thread. Add marshmallows cut into small pieces; do not stir into syrup. Pour slowly into stiffly beaten whites of eggs, beating until smooth and thick enough to spread without running. Add baking powder and lemon juice. Sufficient for a large loaf or a two-layer cake.
½ cup egg yolks
½ cup lukewarm water
1/8 teaspoon baking soda
1 cup fine granulated sugar
1 teaspoon vanilla extract
1 ½ cups cake flour
2 teaspoons Royal Baking Powder
½ teaspoon salt
1 recipe Lemon Cream Filling
1 recipe Marshmallow Frosting
Place egg yolks in large mixing bowl: add water and baking soda, beat with egg beater until very foamy. Add sugar slowly, beating in well. Add flavoring. Sift together flour, baking powder and salt. Fold carefully into mixture; pour into large ungreased tube pan. Bake in moderate oven at 350* F. about 45 minutes. Invert pan and let stand until cold. Remove from pan; remove all crumbs and moist crust from surface; cut in three layers. Spread Lemon Cream Filling between layers. Cover top and sides with Marshmallow Frosting. Makes 1 ten-inch cake.
Lemon Cream Filling
3 tablespoons cornstarch
¾ cup cold water
¼ cup lemon juice
1 cup sugar
2 egg yolks
2 tablespoons butter
Grated rind 1 lemon
Mix cornstarch with water to make smooth paste. Cook in double boiler until thick, stirring constantly. Add lemon juice and continue cooking. When thick and smooth, add sugar which has been mixed with egg yolks. Cook 3 minutes longer. Add butter and lemon rind; beat until smooth. Cool.
Marshmallow Filling and Frosting
1 ½ cups granulated sugar
½ cup water
6 large marshmallows
whites of 2 eggs
2 teaspoons lemon juice
¼ teaspoon Royal Baking Powder
Boil sugar and water to 238* F. or until syrup spins a thread. Add marshmallows cut into small pieces; do not stir into syrup. Pour slowly into stiffly beaten whites of eggs, beating until smooth and thick enough to spread without running. Add baking powder and lemon juice. Sufficient for a large loaf or a two-layer cake.