Sponge Squares ala New Mexico! Recipe

From Dorothy McNett's Recipe Book.

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Sponge Squares ala New Mexico!

From Dorothy McNet's recipes at www.dorothymcnett.com. Sponge cakes are popular in so many cuisines and especially in and around New Mexico as the "spongie" cake can be paired with fruits of the seasons as well as sauces and ice creams and sherbets on those hot sunny days!

5 egg yolks
3/4 cup raw sugar
1 teaspoon real vanilla extract or vanilla bean paste
1 cup unbleached all purpose flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
5 egg whites
1 tablespoon or more of finely chopped candied ginger
powdered sugar
fruits and such, as desired and readily available in season

Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper. Beat egg yolks until light colored and then beat in sugar gradually. Add vanilla. Set aside. Whisk together the flour, salt, and baking powder and beat into the egg yolks until smooth. Set aside. Beat the egg whites until stiff but not dry and gently fold them into the cake batter along with the chopped ginger. Spread into baking pan and bake 12-13 mintues. Loosen edges from the pan and invert the pan onto a cutting board that has been dusted with powdered sugar. Cool. With a serrated knife, cut into squares or wedges. Arrange on a beautiful serving platter and serve with a great selection of honeys, jams, preserves, lemon curd, butter, nut pastes, and fruits.

Recipe created 2000-03-21.

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