Carrot Sponges

Preparation info

  • Yield:

    2

    cakes, 10 × 2 inches
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

Method

  1. Brush the butter and flour mixture over the insides of 2 cake pans, 10 inches (25 cm) in diameter, or coat them with pan spray. Reserve.
  2. Whip the eggs at high speed to a light and frothy consistency. Reduce the mixer speed to medium and gradually add the oil. Turn the mixer speed to low and mix in the sugar and salt.
  3. Sift together the flour, cinnamon,