Sponge Cake, by Claire Criscuolo, RN

Baking Soda and baking powder were not produced until the middle of the 18th century, leaving bakers with either yeast or beaten eggs as the leavening agent. The yeast produced more of a biscuit than a cake, but the beaten eggs created a light and airy cake, known as a Sponge Cake. According to the Oxford Companion to Food, the first reference to Sponge Cake was in a letter dated 1808 written by Jane Austin who apparently liked Sponge Cake.

Sponge Cake is easy to like; it’s light and airy, and just sweet enough. My Mother always made this cake for us during the summer. She would cut the cake into two layers, sometimes three and fill the layers with either fresh blueberries or strawberries and real whipped cream, or for my Birthday, she would add her homemade Italian pastry cream to the filling for an incredibly special cake. Today, I am serving my Sponge Cake with a choice of three luscious frostings. You can serve the cake with one or all three for a beautiful presentation. Toasted Hazelnut-Chocolate Frosting is thick and rich, with a deep nutty flavor and a fudge-like chocolate taste. The Almond-Rum Frosting is smooth and creamy, and the Strawberry Cloud is fragrant from the flavorful strawberries, and has the consistency of a thick glaze. These frostings would also be perfect on top of cupcakes. The frostings and the cake are lactose free so remember to make a batch for someone who is lactose intolerant, but everyone will love it. And, this cake keeps well for up to three days, so you can make it after work on a Friday and enjoy it for the entire weekend. That is if you can resist it!

Sponge Cake
by Claire Criscuolo, RN

Makes a 10 inch tube cake

10 Eggs, separated
1 Cup sugar
1 Tablespoon finely grated orange zest
1/4 Cup freshly squeezed orange juice, from about ½ orange
2 Teaspoons pure almond extract
1 3/4 cups unbleached all purpose flour, sifted
1/4 Cup whole wheat flour, sifted
1/8 Teaspoon salt

Center the oven rack. Preheat the oven to 325 degrees. Spray a 10 inch tube pan with nonstick cooking oil spray. Using a hand mixer on medium speed, beat the egg yolks and sugar in a large bowl for about 5 minutes, stopping once or twice to scrape the bowl with a rubber spatula, until the mixture is pale yellow. Add the orange zest, orange juice, almond extract, and sifted flours. Mix on low speed for 1 minute, stopping once or twice to scrape the bowl with a rubber spatula, until the flour is blended in. In a large bowl, beat the egg whites (make sure you wash and dry the mixer blades first) with the salt for 5-6 minutes, or until medium-firm peaks form. Gently but thoroughly fold the beaten egg whites into the flour mixture, using a spatula. Turn the cake batter into the prepared tube pan, using a rubber spatula to scrape out the bowl and to smooth the top. Bake for one hour, or until a cake tester inserted into the center comes out clean. Remove the cake from the oven. Using a long metal spatula, loosen the sides of the cake from the pan, then turn out onto a cooling rack.

Toasted Hazelnut Chocolate Frosting
by Claire Criscuolo, RN

Makes about 3 cups

1/4 Cup hazelnuts
1 Cup trans fat free shortening
2 Tablespoons toasted hazelnut oil
½ Cup plus 1 tablespoon soy milk
3 Cups confectioners sugar, sifted
1 Cup cocoa powder, sifted

Measure the hazelnuts into the bowl of a food processor fitted with a metal blade. Process for 45 seconds until finely ground. Add the shortening, the hazelnut oil, and the soy milk. Cover and process for about one minute, stopping once to scrape down the sides with a spatula, until the mixture is creamy. Add the sifted confectioners sugar and the sifted cocoa powder. Cover and process for about 1 minute, stopping once or twice to scrape down the sides with a spatula, until well blended and creamy.

Almond Rum Frosting
Claire Criscuolo, RN

makes about 2 ½ cups

3/4 Cup trans fat free shortening
1/4 Cup sliced almonds
1/4 Cup soy milk
2 Teaspoons pure rum extract
2 ½ Cups confectioners sugar, sifted

Measure the shortening into a processor bowl fitted with a metal blade. Cover and process for 8 seconds until creamy. Add the almonds, soymilk, and rum extract. Cover and process for about one minute, stopping once or twice to scrape the sides of the bowl with a rubber spatula, until the mixture is well blended. Add the sifted confectioners sugar. Cover and process for about 45 seconds, stopping once or twice to scrape the bowl, with a rubber spatula, until smooth and creamy.

Strawberry Cloud Frosting
by Claire Criscuolo, RN

You can defrost the frozen strawberries in a microwave oven.

Makes about 3 cups

1 Cup trans fat free shortening
4 Large frozen organic strawberries, defrosted include juices, about 1/3 cup
1/4 Cup soy milk
3 ½ Cups confectioners sugar, sifted

Measure the shortening into the bowl of a processor fitted with a metal blade. Cover and process for about 10 seconds until creamy. Add the strawberries and soy milk. Cover and process for about 1 minute, stopping once or twice to scrape down the bowl, with a rubber spatula, until well blended. Add the sifted confectioners sugar. Cover and process for about 1 minute, stopping once or twice to scrape the sides of the bowl with a rubber spatula, until smooth and creamy.