JAX THANK YOU SO MUCH! You just saved me a mountain of time. I could not find the recipe book that I had this in. Believer, you can believe THIS! It IS a slice of Heaven. And the sterp I have omitted in recent years is the separating of the eggs. It is SLIGHTLY lighter in texture (but really only slightly)if you beat up the whites separately and fold them into the batter. I now only make it non-separated, and it tastes 99.99% the same, just ever so slightly denser (which I happen to prefer anyway). By eliminating the separating and beating up, then folding in the whites, you eliminate about 15-20 minutes worth of work depending on how long it takes you to beat up the whites. I am not known for being great at folding in the beaten whites anyhow, (I never make sponge cakes), so this works for me.
Menu