Sponge Cake with Fruited Whipped Cream

Sift together the flour and cornstarch. Beat egg yolks at high speed until thick and light lemon colored. Add water and vanilla. Continue beating and gradually add 1/2 cup of the sugar, 1 tablespoon at a time. Fold in flour and cornstarch mixture about 1/3 at a time until completely blended. Beat egg whites and salt until foamy; sift cream of tartar over the foamy whites then continue beating until soft peaks form. Gradually beat in remaining 1/2 cup sugar. Pour egg yolk batter over egg white mixture; fold together until there are no streaks. Pour into an ungreased 10-inch tube pan. Bake at 325° for 1 hour.

Fruited Whipped Cream

• 2 cups heavy cream
• 1/3 cup light corn syrup
• 2 cups seedless grapes
• 2 cups orange sections

Beat cream until it begins to thicken. Gradually add corn syrup, beating until cream holds its shape. Fold in fruit. Pile onto cake or top individual servings with the cream mixture. If desired, sprinkle top with flaked or toasted coconut.

Related Cake Recipes
Sponge Cake, Lemon or Orange
Lemon Chiffon Cake
Sponge Cake Roll
Tropical Chiffon Cake
Ambrosia Angel Cake
Angel Food Cake I
Angel Food Cake II
Brown Sugar Angel Food Cake

Citrus Cakes
Sponge Cakes
Lemon Pies
Cake Recipes
Cheesecakes
Angel Food Cakes
Ice Cream Desserts
Dessert Sauce Recipes

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