Ambassador Cake Food

BASIC SPONGE CAKE

Steps:

• Preheat oven to 325.
• Grease only the bottom of a 9-inch round cake pan and cover with a circle of parchment paper. Do not grease the sides of the pan.
• In a large bowl, beat egg yolks until light, gradually adding in the sugar. Add in vanilla and lemon and set aside.
• In a medium bowl, beat the egg whites until frothy, about 1 minute at high speed, then beat in the salt and cream of tartar. Continue beating until the eggs reach soft peaks. Fold egg whites, working in 3 or 4 batches, into the yolk mixture.
• Sift the flour over the egg mixture, again working in 3 or 4 batches, and gently fold it inches When the batter is uniform, pour into prepared cake pan and bake unil a tester comes out dry and the top of the cake springs back when gently pressed, about 35-45 minutes.
• Allow cake to cool in the pan before cutting around the sides with a sharp knife and turning it out.
• Slice the cake into 2 or 3 layers (or squares) and fill as desired.

AMBASSADOR CAKE

Steps:

• Cream butter and sugar well.
• Add eggs, one at a time, mixing well after each addition.
• Add vanilla extract and lemon juice and blend well.
• Lightly grease and flour your tube pan.
• Sprinkle the chopped pecans in the bottom of the tube pan and pour batter in on top of pecans.
• Bake at 275 degrees for 1 1/2-2 hours until a toothpick inserted in the middle comes out clean.