Stripling's Raspberry Preserves are the perfect accompaniment for the recipe below, Charleston Sponge Cake. The recipe's name evokes a certain genteel elegance. We envision well-bred ladies in some fine historic home for one of their regular ritual gatherings or perhaps a high tea. They naturally will serve a dessert for the assembled crowd who are busy gossiping about people, parties, and fashion. The Charleston Sponge Cake gives the ladies a mid-afternoon pick-me-up but is light enough so that they don't need to feel guilty for having indulged. And Stripling's Raspberry Preserves bestow the cake with a bit of a panache that is well appreciated by this flock of females. 10 oz.
Charleston Sponge Cake
- 5 eggs, separated
- 1 c. sugar
- 2 oz. slivered almonds, lightly toasted
- 1/2 tsp. vanilla
- 1 c. flour
- 1 (10 oz. jar) Stripling's Raspberry Preserves
Beat the egg yolks until lemon colored. Add the sifted sugar, beating well. Stir in almonds and vanilla. Fold in stiffly beaten egg whites. Sift the flour four times and fold carefully into the mixture. Pour into an un-greased cake pan and bake at 300 to 325 degrees for about 45 minutes. After cake has cooled and been cut into portions, place a dollop of Stripling's Raspberry Preserves atop each piece and dust with powdered sugar.