Vanilla Sponge Cakes
Ingredients
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter
3 large eggs
1 cup plus 2 tablespoons sugar
Filling:
6 tablespoons unsalted butter, softened
2 cups confectioners' sugar
1 to 2 tablespoons milk
Directions
1. Heat oven to 350°. Grease and flour Canoe pan; set aside.
2. Combine flour, baking powder and salt in a small bowl. Whisk to blend.
Heat 1/2 cup water and the butter in a small sauce pan until the water just
boils and the butter melts. Remove from heat.
3. Beat the eggs with an electric mixer on high for 2 minutes. Gradually
add the sugar and beat until thick and golden, 4 to 5 minutes longer. Fold
in the flour mixture until just blended. Add the water and melted butter and
stir until just blended.
4. Divide half of the batter evenly among the prepared pan indents, a
scant 1/4 cup per cake.
5. Bake until cakes are golden and a toothpick inserted in centers comes
out clean, about 15 to 17 minutes. Invert cakes onto a wire rack to cool.
Wash pan and repeat with the remaining batter. Transfer to a wire rack and
cool completely.
Filling:
Beat butter in a medium-size bowl until light and fluffy. Gradually add
confectioners' sugar. Add 1 tablespoon of the milk and beat 5 minutes until
almost white
and light and fluffy. Add extra milk if filling is too stiff. Spoon
frosting into a pastry bag fitted with a small round tip (or use the
decorating
set supplied with pan).
Remove cakes from pan. Insert tip of the pastry bag into the center of the
flat side of the cakes and squeeze. Repeat on either side for a total of 3
spots of frosting piped into the base of each cake, resembling the classic
cream-filled treats. Flip over, so cake sits flat-side down. Repeat with
all cakes and filling and serve.
Source: Family Circle
~ Shar ~
Life is unsure, always eat your dessert first. ~Anon
[Non-text portions of this message have been removed]
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