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Sponge Cake, Cloud (D, TNT)
Source: Miami Symphony
Serves: 8-10

Sponge Cake:
1 cup butter
2 cups confectioners' sugar
4 eggs separated
2 cups cake flour
1 tsp. baking powder
1/2 cup milk
1 tsp. vanilla
1/2 tsp. salt

Pink Icing:
2 egg whites
1 package frozen raspberries (1 cup), drained
1 cup sugar
Pinch of salt

Make Cake:
Preheat oven to 300°F.

Beat egg whites to stiff peaks.

Beat the sugar and butter together with an electric beater for 20 minutes. Beat in the egg yolks one at a time.

Sift the flour and baking powder and add alternately with the milk. Add the vanilla and the salt, then fold in the beaten egg whites.

Pour into a greased tube cake pan with removable tube base and bake in a 300°F oven for 40 minutes.

Immediately invert the pan over a wine bottle neck and let cool before removing from the pan.

Make Pink Icing and Assembly:
Whip all together for at least 20 minutes until the icing stands in peaks, then frost the cake.

Poster's Notes:
I first tasted this heavenly cake at an after symphony party when Alain Lombard was conducting the Miami Symphony. (I think he is now the conductor of the Salzburg Symphony.)

Posted by Elena Eder

Nutritional Info Per Serving: N/A