The Pie and Pastry Bible
Light Sponge Cake Layer
Page 583
Cuisine: North American | Course Type: Cakes
(1 review)
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Recipe Reviews
Peckish Sister from Central, FL
After you get all the ingredients to the right temperature, the pans prepared and the oven ready, it really does come to together and cook quite quickly. However the first time I attempted it, I left out the sugar that I had ground in the food processor to make it extra fine. (I served it for breakfast with jam rather like a German pancake.) The second attempt went well. It tasted OK by itself, but I had baked it to use in the Mango Passion tart and the recipe makes two cakes, so I have the other layer frozen for use in another tart.
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