This is a lovely sponge cake that is reminiscent of the Deep South. May be cut into layers and filled and iced with lemon filling, or with whipped cream.

Recipe From allrecipes.com

Provided by Carol

Time 1h50m

Yield 12

Categories Dessert Recipes,Cakes,Sponge Cake Recipes


  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat cold water and egg yolks together until mixture makes 1 quart--at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes more.
  • Sift the cake flour, baking powder, and salt together. Fold into the egg yolk mixture.
  • Beat egg whites until medium-stiff peaks form. Fold one third of the egg white mixture into the batter to lighten; fold in remaining egg whites. Pour batter into an ungreased tube pan.
  • Bake in preheated oven until cake springs back when lightly touched with a fingertip, about 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan.

Gone with the Wind Cake image

Number Of Ingredients: 8


  • ¾ cup cold water
  • 3 egg yolks
  • 3 egg whites
  • 1 ½ cups white sugar
  • 1 teaspoon vanilla extract
  • 1 ¾ cups sifted cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt


This healthy, hearty stew is one of my husband's favorite meals. I always use fresh mushrooms and low-sodium bouillon granules. -Patricia Kile, Elizabethtown, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Time 4h25m

Yield 8 servings.

Categories Dinner


  • Place flour in a large shallow dish. Add beef, a few pieces at a time, and turn to coat. , In a large skillet, brown meat in oil in batches; drain. Transfer to a 5-qt. slow cooker. Combine the tomato soup, water or wine, bouillon and seasonings; pour over beef. Add the onions, potatoes, carrots, mushrooms and celery. , Cover and cook on low for 4-5 hours or until meat is tender. Discard bay leaf. Serve with noodles or French bread.

Gone-All-Day Stew image

Number Of Ingredients: 14


  • 1/4 cup all-purpose flour
  • 2 pounds boneless beef chuck roast, trimmed and cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup water or red wine
  • 2 teaspoons beef bouillon granules
  • 3 teaspoons Italian seasoning
  • 1 bay leaf
  • 1/2 teaspoon coarsely ground pepper
  • 6 white onions or yellow onions, quartered
  • 4 medium potatoes, cut into 1-1/2-inch slices
  • 3 medium carrots, cut into 1-inch slices
  • 12 large fresh mushrooms
  • 1/2 cup sliced celery

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