Cherry Cherie Charlotte
Cherry Cherie Charlotte
Prepare Feather Sponge Cake according to the following recipe. Cool and remove from pan. Cut center from cake, leaving a 1 1/2 inch rim. Lift center section out and cut into three equal slices. Frost outer cake ring and top slice with powdered sugar frosting. Decorate with maraschino cherries.
Replace one slice to cake ring. Top cake slice with half of one-quart of slightly softened Cherry Cherie ice cream. Top with second slice of cake. Top with remaining ice cream. Replace top frosted slice of cake over ice cream layer. Serve immediately. Serves 16
Feather Sponge Cake
6 egg yolks
1/2 cup cold water
1 1/2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 1/2 cups sifted cake flour
1/4 teaspoon salt
6 egg whites
3/4 teaspoon cream of tartar
Beat egg yolks until thick and lemon colored; add water and continue beating until very thick. Gradually beat in sugar, then flavorings. Sift flour with salt 3 times; fold into egg yolk mixture a little at a time.
Beat egg whites until foamy; add cream of tartar and beat until they form moist glossy peaks. Fold into first mixture, turning bowl gradually.
Pour in ungreased 10-inch springform pan or a 10-inch round tube pan. Bake at 325 degrees about 1 hour. Invert pans onto racks to cool.
Prepare Feather Sponge Cake according to the following recipe. Cool and remove from pan. Cut center from cake, leaving a 1 1/2 inch rim. Lift center section out and cut into three equal slices. Frost outer cake ring and top slice with powdered sugar frosting. Decorate with maraschino cherries.
Replace one slice to cake ring. Top cake slice with half of one-quart of slightly softened Cherry Cherie ice cream. Top with second slice of cake. Top with remaining ice cream. Replace top frosted slice of cake over ice cream layer. Serve immediately. Serves 16
Feather Sponge Cake
6 egg yolks
1/2 cup cold water
1 1/2 cups sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 1/2 cups sifted cake flour
1/4 teaspoon salt
6 egg whites
3/4 teaspoon cream of tartar
Beat egg yolks until thick and lemon colored; add water and continue beating until very thick. Gradually beat in sugar, then flavorings. Sift flour with salt 3 times; fold into egg yolk mixture a little at a time.
Beat egg whites until foamy; add cream of tartar and beat until they form moist glossy peaks. Fold into first mixture, turning bowl gradually.
Pour in ungreased 10-inch springform pan or a 10-inch round tube pan. Bake at 325 degrees about 1 hour. Invert pans onto racks to cool.
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