ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Judy/Eggy - Sinking Sponge cake

Misc.
Judy - Thanks for the explanation on emulsifiers.

Whenever I make a sponge, I would overturn the cake tin when I remove it from the oven to let it cool down. I have been told that this way the cake will not collapse. But on several occassions, I found that the bottom of the cake collapsed! My theroy is that although it is cooked, I should have left it in the oven for a longer time. Does this make any sense??

Wow, Judy, the kueh lapis sure calls for a number of eggs. I will try it out some time and let you know how it goes! Thanks!
MsgID: 027404
Shared by: Yong, MD
In reply to: Recipe: You are so adventurous! 8)
Board: All Baking at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tomato Basil Soup
  • TOMATO BASIL SOUP ~ this recipe is as good as any I have had in any restaurant...I thought something so good should be shared ~ 2 large cans (28 to 32oz each) peeled whole tomatoes 1 (14 oz) can tomato sauce 8 oz chi...
  • Saucy Short Ribs (crock pot)
  • SAUCY SHORT RIBS 3 1/2 to 4 pounds beef short ribs, cut into pieces 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 1 medium onion, cut into thinly sliced wedges 1 (10 3/4 ounce) can condensed cream of celery soup 1/2 ...
  • Tart And Tangy Grilled Chicken
  • TART AND TANGY GRILLED CHICKEN 4 broiler-fryer chicken quarters 4 tablespoons margarine 1/2 cup finely chopped onion 1/2 cup wine vinegar 1/3 cup low-sodium soy sauce 1/4 cup sugarless all-fruit orange marmalade 3/4 t...
  • Lemon Meringue Ice Cream
  • I just had to try this, after having yesterday made an ice cream using pistachio pudding and chopped pistachios. So, that got me thinking...the end result has a bit of graininess from the pie filling powder, but it is n...
ADVERTISEMENT
  • Gazpacho Jiggler (Jell-O, 1979)
  • GAZPACHO JIGGLER 2 cups finely chopped tomatoes 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped celery 1/2 cup finely chopped onion 2 tablespoons finely chopped fresh parsley 1 1/2 teaspoons salt 1/4 t...
  • Hurka (Hungarian rice sausage)
  • HURKA (RICE SAUSAGE) 1 gallon fully cooked pork hocks 1 gallon almost cooked rice (al dente) 2 tbsp salt 5 tsp ground black pepper 1 1/2 tbsp garlic granules Simmer pork hocks until the meat is falling off the bones....
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Judy/Eggy - Sinking Sponge cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!