Vanilla Sponge Cake

1 1/2 c all purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

5 Tbsp unsalted butter

1/2 c water

3 large eggs

1 c plus 2 Tbs sugar

1) preheat oven to 350. Grease and flour canoe cake pan and set aside.

2) Combine flour, baking powder and salt in small bowl. Whisk to blend.

Heat water and the butter in a small saucepan.until the water just boils and the butter melts. Remove from heat.

3) In a mixer beat the eggs on high for 2 min. Gradually add the sugar and beat until thick and golden (4-5 min. longer).

Fold in the flour mixture until just blended.

Add the water and butter until just blended.

4) pour 1/4 c into each cake pan indent ( half of the batter)

5) Bake until cakes are golden and toothpick comes out clean (15-17 min). Invert pan on cooling rack and remove cakes from pan

6) Wash pan and repeat with the remaining batter. Cool cakes completely.


2 tsp hot water

1/4 rounded tsp salt

2 c (1 - 7oz jar) marshmallow creme

1/4 c. shortening

1/3 c powdered sugar

1/2 tsp. vanilla

1 drop lemon extract or 1/4 tsp lemon zest

1) in a small bowl, dissolve the salt in the hot water . set aside

2) combine the marshmallow creme, shortening, powdered sugar, vanilla and lemon in a medium mixing bowl. beat on high until fluffy.

3) add the salt solution to the mixture.

4) Spoon frosting into pastry bag fitted with a small round tip

5) Insert tip of the pastry bag into the center of the flat side of the cake and squeeze. Repeat on either side of the center piping for a total of 3 spots.

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16-Ounce Box golden pound cake mix (disregard mix instructions)

4 egg whites

2/3 cup water


2 tsp Butter

1/3 cup vegetable shortening

1 cup powdered sugar

1/4 cup granulated sugar

1/3 cup evaporated milk

1 tsp vanilla extract

2 drop lemon extract


Note: (You will need a spice bottle (about the size of a Twinkie), twelve 12 x 14-inch pieces of aluminum foil, a pastry bag and a toothpick)

Preheat oven to 325 degrees F.

Fold each piece of foil in half twice. Wrap the folded foil around the spice bottle to create a mold. Leave the top open for pouring the batter in. Make twelve of these molds and arrange on a cookie sheet. Grease the inside of each with nonstick spray.

Disregard the directions on the cake mix box. Instead, beat the egg whites until stiff. Combine with cake mix and water, and beat until thoroughly blended (about 2 minutes).

Pour batter into molds, filling each about 3/4 inch. Bake in preheated oven for about 30 minutes, or until the cake is golden brown and a toothpick comes out clean from the center.

For the filling, cream the butter and shortening. Slowly add the sugars while beating.

Add the evaporated milk, vanilla and lemon extracts.

Mix on medium speed until completely smooth and fluffy.

When the cakes are done and cooled, use a toothpick to make three small holes in the bottom of each one. Move the toothpick around the inside of each cake to make room for filling.

Using the pastry bag, inject each cake with filling through all three holes.