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Sponge Cake Ring Dessert

Canadian.Recipes's picture
Ingredients
  Cake flour 1⁄2 Cup (8 tbs), sifted
  Salt 1⁄8 Teaspoon
  Egg yolks 3
  Water 2 Tablespoon
  Vanilla extract 1 Teaspoon
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Sugar 3 Tablespoon
  Coffee butterscotch glaze 1 Tablespoon
  Mocha fudge sauce 1 Tablespoon
Directions

Sift flour and salt together; set aside.
Beat egg yolks, 1/4 cup sugar, water, and extract together until very thick.
Fold flour mixture into egg yolks until just blended.
Set aside.
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 325°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.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Party

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