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Sponge Layer Recipe
|Flour||1 Cup (16 tbs), sifted (Pillsbury's Best Flour - Regular)|
|Sugar||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Eggs||2 , separated|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Butter||2 Tablespoon (Land O'Lakes)|
|Chopped diamond walnuts||1⁄4 Cup (4 tbs), chopped|
Serving size: Complete recipe
Calories 2169 Calories from Fat 699
% Daily Value*
Total Fat 79 g120.8%
Saturated Fat 23.3 g116.4%
Trans Fat 0 g
Cholesterol 495 mg
Sodium 963.9 mg40.2%
Total Carbohydrates 339 g113.1%
Dietary Fiber 9.8 g39.4%
Sugars 151.7 g
Protein 39 g77.6%
Vitamin A 26.5% Vitamin C 3.7%
Calcium 41.7% Iron 56%
*Based on a 2000 Calorie diet
Beat egg whites and salt until soft mounds form.
Add 1/4 cup corn syrup; beat until stiff.
Beat egg yolks, 1/4 cup corn syrup, orange and vanilla extracts until thick and creamy.
Heat milk and butter to boiling; add to egg yolk mixture.
Blend in dry ingredients.
Fold into egg whites gently but thoroughly.
Spoon over Chocolate Layer, spreading to cover.
Bake at 350° for 40 to 50 minutes until golden brown.
Frost; sprinkle with walnuts.