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Sponge Cake Ring Dessert Recipe
|Cake flour||1⁄2 Cup (8 tbs), sifted|
|Vanilla extract||1 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Coffee butterscotch glaze||1 Tablespoon|
|Mocha fudge sauce||1 Tablespoon|
Serving size: Complete recipe
Calories 742 Calories from Fat 129
% Daily Value*
Total Fat 14 g21.9%
Saturated Fat 4.8 g24.1%
Trans Fat 0 g
Cholesterol 557 mg
Sodium 433.8 mg18.1%
Total Carbohydrates 127 g42.2%
Dietary Fiber 8.1 g32.4%
Sugars 63.7 g
Protein 27 g54.6%
Vitamin A 13% Vitamin C
Calcium 11.7% Iron 9.6%
*Based on a 2000 Calorie diet
Beat egg yolks, 1/4 cup sugar, water, and extract together until very thick.
Fold flour mixture into egg yolks until just blended.
Beat egg whites with cream of tartar until frothy.
Add the 3 tablespoons sugar gradually, continuing to beat until stiff peaks are formed.
Fold egg yolk mixture into meringue until blended.
Turn batter into an ungreased 1 1/2 quart ring mold.
Bake at 325Â°F about 30 minutes, or until cake tests done.
Immediately invert mold and cool cake completely.
When ready to serve, place the cooled cake ring on a serving plate.
Brush Coffee-Butterscotch Glaze over top of cake.
Fill center of cake ring with scoops of coffee or vanilla ice cream.
Drizzle Mocha Fudge Sauce over the ice cream.
Pour remaining sauce into a pitcher and serve with the dessert.