I have the first half of a sponge cake recipe from "Welcome to
Junior's!" cookbook. I have up to the bottom of step 2, the last
sentence being "beat in the vanilla and lemon extracts." Can anyone
give me what follows?

ctlady wrote:
> I have the first half of a sponge cake recipe from "Welcome to
> Junior's!" cookbook. I have up to the bottom of step 2, the last
> sentence being "beat in the vanilla and lemon extracts." Can anyone
> give me what follows?


http://www.wchstv.com/gmarecipes/jun...eesecake.shtml

Junior's Famous No. 1 Cheesecake

>From the cookbook Welcome to Junior's! Remembering Brooklyn
With Recipes and Memories from Its Favorite Restaurant

Ingredients for One 9-inch Sponge Cake Layer
# 1/2 cup sifted cake flour
# 1 teaspoon baking powder
# Pinch of salt
# 3 extra-large eggs separated
# 1/2 cup plus 2 tablespoons sugar
# 1 teaspoon pure vanilla extract
# 3 drops pure lemon extract
# 3 tablespoons unsalted butter, melted
# 1/4 teaspoon cream of tartar

Directions for the Thin Sponge Cake Layer for Cheesecake

1. Preheat the oven to 350 F and generously butter a 9-inch springform
pan. Sift the cake flour, baking powder, and salt together in a
medium-sized bowl and set aside.

2. Beat the egg yolks together in a large bowl with an electric mixer
on high for 3 minutes. Then, with the mixer still running, gradually
add the 1/3 cup of sugar and continue beating until thick light-yellow
ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and
lemon extracts.

3. Sift the flour mixture over the batter and stir it in by hand until
no more white flecks appear. Then blend in the butter.

4. In a clean bowl, using clean dry beaters, beat the egg whites and
cream of tartar together on high until frothy. Gradually add the
remaining 2 tablespoons sugar and continue beating until stiff peaks
form (the whites should stand up in stiff peaks, but not be dry).

5. Stir about 1/3 cup of the whites into the batter, then gently fold
in the remaining whites (don't worry if a few white specks remain).

6. Gently spoon the batter into the pan. Bake the cake just until the
center of the cake springs back when lightly touched, only about 10
minutes (watch carefully!). Let the cake cool in the pan on a wire rack
while you continue making the cheesecake filling. Do not remove the
cake from the pan.

Makes Enough for One Cheesecake



Ingredients for Cream Cheese Filling
# 4 8-ounce packages cream cheese (the regular variety not light
Neufchatel cream cheese), at room temperature
# 1 2/3 cups sugar
# 1/4 cup cornstarch
# 1 tablespoon pure vanilla extract
# 2 extra-large eggs
# 3/4 cup heavy whipping cream

Directions for the Cream Cheese Filling

1. Preheat the oven to 350 F and generously butter a 9-inch springform
pan. Make the batter for the sponge cake as the recipe directs Evenly
spread the batter on the bottom of the pan, and bake just until set and
golden, about 10 minutes. Place the cake on a wire rack to cool (do not
remove it from the pan).

2. While the cake cools, make the cream cheese filling: Place one
8-ounce package of the cream cheese, 1/3 cup of the sugar, and the
cornstarch in a large bowl. Beat with an electric mixer on low until
creamy, about 3 mintues, then beat in the remaining 3 packages of cream
cheese.

3. Increase the mixer speed to high and beat in the remaining 1 1/2
cups of the sugar, then beat in the vanilla and heavy cream. Blend in
the eggs, one at a time, beating the bating only until completely
blended (just like they do at Junior's). Be careful not to overmix the
batter.

4. Gently spoon the cheese filling on top of the baked sponge cake
layer. Place the springform pan in a large shallow pan containing hot
water that comes about 1 inch up the sides of the pan. Bake the
cheesecake until the center barely jiggles when you shake the pan,
about 1 hour.

5. Cool the cake on a wire rack for 1 hour. Then cover the cake with
plastic wrap and refrigerate until it's completely cold, at least 4
hours or overnight. Remove the sides of the springform pan.

6. Slide the cake off of the bottom of the pan onto a serving plate. Or
if you wish, simply leave the cake on the removable bottom of the pan
and place it on a serving plate. If any cake is left over, cover it
with plastic wrap and store in the refrigerator.

Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High

Ingredients for the Macaroon Crunch
# 1/2 cup chopped mixed nuts (almonds, peacans, and/or walnuts)
# 1/2 cup angel flake coconut



Ingredients for the Strawberry Topping
# 1 quart large ripe strawberries
# 1 cup strawberry jelly
# 1/2 cup apricot preserves



Directions for the Fresh Strawberry Cheesecake

1. Preheat the oven to 350 F and butter a 9-inch springform pan. Make
and bake the sponge cake layer. Make the cheesecake filling and bake
the cake as for Junior's Famous No. 1 Pure Cream Cheesecake. Transfer
the baked cake to a wire rack to cool, about 1 hour.

2. While the cake is baking and cooling, make the macaroon crunch:
Spread the nuts and coconut on a baking sheet and toast in a 350 F oven
until golden and crunchy, about 10 to 15 minutes. Set the crunch aside
to cool.

3. To prepare the strawberries: Wash, hull, and sort through the
strawberries, then pat them dry with paper towels. Starting at the
outside edge of the cheesecake, arrange the berries on their sides, in
rows, with ends pointing toward the edge of the cake. Continue until
the top of the cake is completely covered by strawberries.

4. Now make the strawberry topping: Melt the strawberry jelly and
apricot preserves together in a small saucepan over medium-low heat.
Strain and drizzle the warm jelly over the berries.

5. Sprinkle the macaroon crunch ina 1 1/2-inch border around the edge
of the cheesecake, covering the berries around the outside edge.
Loosely cover the entire cake with plastic wrap, being careful not to
let the glaze stick to the wrap.


Rusty
6. Refrigerate the cake until it's completely cold, at least 4 hours or
overnight. Remove the cake from the pan and serve it chilled. Wrap any
leftover cake in plastic wrap and store in the refrigerator.

Rusty,

Thank you so very much for answering my plea for the completion of the
sponge cake recipe!!!!!