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

ISO: 3 Ingredient Sponge Cake

Misc.
Would like the recipe for a 3 ingredients sponge cake that I have lost. Made it once and I thought it was great. Would like to try it again
Thanking You in Advance
Grace

MsgID: 0225871
Shared by: Grace -new jersey
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: 3 Ingredient Sponge Cake
  Grace -new jersey
2 Recipe: 3-Ingredient Sponge Cake (and two 5-ingredient sponge cakes)
  Betsy at Recipelink.com
3 Thank You: 3 Ingredient Sponge Cake
  Grace -new jersey
4 You're welcome Grace - we'll keep looking! (nt)
  Betsy at Recipelink.com
5 Recipe: Nana's Sponge Cake (3-ingredients)
  R. Barton - Sacramento, CA
6 Thank You: Three ingredient sponge (and recipe tip)
  Grace -new jersey
7 Thank You: Thank you for finding the recipe! (nt)
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Bread Pudding (Modern Priscilla Cook Book, 1924)
  • Since cooking in schools has been abandoned for many years, I figure its an older recipe. (Like you said Its a long shot) Here is one from the Modern Priscilla Cook Book Copyright 1924 BREAD PUDDING 2 cups stale bre...
  • Caramelized Potatoes
  • CARAMELIZED POTATOES 2 pounds new potatoes 1/2 cup packed brown sugar 1/3 cup butter or margarine 1/2 teaspoon salt In a large covered saucepan cook potatoes in boiling salted water 20 to 25 minutes or until tender. ...
  • Uncle Sam Pretzel Candies
  • UNCLE SAM PRETZEL CANDIES 10 ounces white chocolate baking squares or almond bark coating 24 thin pretzel sticks 24 dry roasted peanuts 12 large marshmallows, each cut in half vertically 24 mini marshmallows 1 (10-...
  • Fiesta Shrimp (stir fried with corn and salsa)
  • FIESTA SHRIMP 1 tbsp butter 1 lb shrimp, cleaned and deveined Chopped fresh garlic, to taste (I like a lot of garlic so I would put in several cloves chopped) 1 cup corn (fresh or thawed frozen) 1 cup salsa (I prefer...
  • Lemon-Scented Pasta Pudding
  • LEMON-SCENTED PASTA PUDDING 8 ounces orzo, or other small rice-shaped pasta 4 to 6 tablespoons butter, melted Grated zest of 2 organic lemons Juice of 1 lemon 2 cups ricotta cheese 3 to 4 tablespoons Greek yogurt or s...
ADVERTISEMENT
  • Hummus (blender or food processor)
  • HUMMUS 1 (15 1/2 oz.) can garbanzo beans 1/4 to 1/2 cup garbanzo juice (reserved from the can of beans) 3 Tbsp fresh lemon juice 2 to 3 cloves garlic, pressed 1/4 cup tahini* (sesame seed paste) 1/2 tsp. salt 1/2 tsp....
  • Oriental Vegetable Packet (oven or grill)
  • ORIENTAL VEGETABLE PACKET 1 sheet (18x24-inch) Reynolds Wrap Heavy Duty Aluminum Foil 2 cups broccoli florets 1 medium red bell pepper, cut into strips 2 cups fresh snow peas 1 medium onion, sliced, separated into rin...
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
  • ISO: 3 Ingredient 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!