Simply Cake recipes

7 egg whites 1 cup cake flour 1/8 teaspoon salt 4 egg yolks 3/4 cup sugar 1 tablespoon grated orange peel

1 tablespoon lemon juice 1/2 teaspoon vanilla extract 2 tablespoons confectioners' sugar, divided (optional) 1 1/4 cups orange marmalade or 100% apricot spreadable fruit

1.	Let egg whites stand at room temperature for 30 minutes. Sift flour and salt; set aside. Coat a 15-in. x 10-in. x 1-in. baking pan with nonstick cooking spray; line with waxed paper and coat the paper with nonstick cooking spray.
2.	In a mixing bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Add orange peel; juice and vanilla. Add sifted flour mixture; mix well (batter will be thick). In another mixing bowl, beat egg whites on high speed until soft peaks form; fold into batter.
3.	Spread into prepared pan. Bake at 350 degrees F for 12-15 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack for 5 minutes. Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
4.	Unroll cake; spread marmalade evenly over cake to within 1/2 in. of edges. Roll up again. Cover and refrigerate for 1 hour. Sprinkle with remaining confectioners' sugar.

1 tablespoon instant espresso powder 1 tablespoon unsweetened cocoa powder 3 tablespoons hot water 1 tablespoon coffee flavored liqueur 1 tablespoon chocolate liqueur 1 cup sifted cake flour

1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 egg whites 3 egg yolks 1 cup white sugar

1.	Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly.
2.	In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry.
3.	In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly.
4.	Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.

Sponge cake dessert cups are frosted then coated with chopped nuts and filled with mocha cream.

Ingredients:

• 4 cups miniature marshmallows
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 cup semisweet chocolate chips
• 2 teaspoons instant coffee
• 1/4 teaspoon cinnamon
• 2 cups whipped cream or whipped topping
• 8 sponge cake dessert cups
• 1 cup finely chopped pecans

Preparation:

In top of double boiler, combine marshmallows, salt, and milk; cook over boiling water until marshmallows melt. Remove from heat and stir in chocolate chips, coffee granules, and cinnamon. Fold 1/2 cup of mocha mixture into the whipped cream; cover and refrigerate to chill.

With remaining chocolate mixture, frost top edge and sides of sponge cake dessert cups; roll in chopped pecans. Spoon a big dollop of the chilled mocha filling into each dessert cup. Chill. Serves 8.

Ingredients:

• 2 cups sifted all-purpose flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 7 egg yolks
• 3/4 cup cold water
• 2 teaspoons vanilla
• 2 to 3 teaspoons grated lemon or orange peel
• 1 cup egg whites (about 7)
• 1/2 teaspoon cream of tartar

Preparation:

Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.

In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.

Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.

PREPARATION:

Sift together the flour and baking powder; set aside.
Beat eggs until very thick and light, about 3 to 5 minutes. Gradually beat in sugar. Fold in sifted dry ingredients until blended. Combine milk and flavorings and heat until hot. Add the hot milk mixture to the batter and beat on low until smooth and well blended. Pour into a greased and lightly floured 9x5x3-inch loaf pan. Bake at 350° for 30 to 35 minutes, until a toothpick inserted in center comes out with no particles clinging.