RECIPES
Vanilla Sponge Cake
3 eggs
room temperature and separated
¾ cup (175 ml) Icing sugar
1 vanilla bean
split and seeds removed
1 cup (250 ml) self raising flour, sifted
3 tbsp. (45 ml) water
1. Grease and flour a 8“ (20 cm) cake tin. Preheat oven to 350°F (180°C).
2. In the mixing bowl, place the egg whites. Using the mixer, beat on high
–speed 16, until soft peaks form.
3. Add icing sugar and beat until the mixture is thick and shiny. Beat in the
egg yolks and vanilla. Continue mixing until the mixture is well
combined.
4. Remove the bowl and use a spatula to fold in the flour and water.
Combine the mixture well but do not over mix.
5. Pour the mixture into the greased cake tin and bake for 20 – 25 minutes
or until a toothpick inserted in the center comes out clean. Remove from
oven and cool at room temperature.
6. Run a knife around the edges of the cake pan. Turn the cake onto a rack
and tap the bottom of the pan lightly to release the cake. Cool before
using.
7. Spread with your favourite frosting or whipped cream and top with fresh
berries.
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Booklet_DLHM-564_ENG:Salton Booklet 5/15/09 3:21 PM Page 7
