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Share your recipes May 2014

Rainbow Kitchen

Sponge Cake

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(Makes one 12 x 18" rectangular cake)

Preheat the oven to 350 F.

Butter a half-sheet pan (12 x 18 inches) and line the bottom with parchment paper. Butter the parchment paper and dust the pan with flour, shaking out the excess.


Separate: 5 eggs at room temperature

Sift together:

1-1/2 cups cake flour

½ teaspoon baking powder

1/4 teaspoon salt


Put the yolks into a mixing bowl and whip for 5 minutes until light in color.



½ cup cold water

½ teaspoon vanilla extract

1-1/4 cups sugar


Continue whipping for 5 more minutes. The mixture will form a faint ribbon when the whisk or beater is lifted.

Whip the egg whites into soft peaks with: ½ teaspoon cream of tartar.

Gently fold the flour mixture into the egg yolks. When the flour is incorporated, gently fold in the beaten egg whites. Pour the batter into the prepared pan, smooth the top, and bake for 15 to 20 minutes or until the cake is lightly brown and begins to pull away from the sides of the pan. Let cool completely. The cake can be made 1 or 2 days ahead, wrapped well, and held at room temperature. It also freezes well.

Allison's Article:

Keeping It Simply Delicious



Allison St. Claire loves to dream about, study, grow, play with, prepare and ultimately enjoy eating great food.

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