Unfortunately, my kids never got to try a Diana Sweets cake since it closed down before my first child was born. It was my mission to replicate it as I still craved the taste of this special cake. I would scour libraries for baking cookbooks (no internet back then), and magazines looking for the perfect shortcake recipe. I made several different recipes, including some that were actually more like a scone, which is what a shortcake really should be.
Then one day, many years ago, a friend brought this AMAZING dessert to our house. I finally found it! I got the recipe and it has never failed me. Everyone LOVES this cake. I had been making it for a few years. It's a little bit of a nuisance in that you need two separate mixing bowls and quite a few different ingredients, but believe me, it is worth it!
A few years ago, the local grocery store started selling this in a roll form as their "jelly roll" (no jelly though). It was the perfect fix when I didn't feel like baking. About 5 years ago, it was selling for $8.95. The fresh cream, eggs and berries cost me that much! But today, they sell them for $15.95! We still buy it occasionally, but more often than not, I just make it and throw it together myself in a layered fashion.
It is just like the one that the local Village Grocer turns out. Actually, my husband says it's even BETTER!
My little helper.
Beaten egg whites and egg yolks.
Flour added to the egg yolks create a thick pasty consistency.
Fold the egg yolk mixture into the egg white mixture.
It becomes a light batter.
Pour into a jelly roll pan and spread evenly.
Bake for a bout 15-17 minutes at 325 F. The baking time for a 10" round is about an hour!
Slice cake in half to roll or layer.
8 eggs, separated
½ tsp cream of tartar
½ tsp salt
1-1/2 cups sugar, divided
2 tbsp cold water
1 ½ tsp vanilla extract
1 ½ tsp almond extract
½ tsp lemon extract
1 ¼ cup sifted flour
1. Beat egg whites, cream of tartar and salt at high speed until foamy. Add 1 cup of sugar and beat until stiff.
2. In another bowl, beat yolks and ½ cup sugar, water, vanilla, almond and lemon extract. Beat for 5 minutes at high speed until thick.
3. Stir in flour all at once.
4. Gradually fold in egg yolk mixture into egg white mixture.
5. Pour into 10" spring form pan, ungreased. Bake at 325 F for 60-65 minutes or until top springs back when touched.
**Normally, you don't spray or grease pans for sponge cake, but I find it a lot easier to remove when you give it a light coat of PAM.