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Traditional Sponge Cake Recipe

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This light and spongy cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida

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Traditional Sponge Cake Recipe

Prep: 15 min. Bake: 55 min. + cooling

Yield: 12 Servings

15 55 70

Ingredients

6 eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 cup chocolate ice cream topping

Directions

Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well.
In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 55-60 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Slice; drizzle with ice cream topping. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 229 calories, 3 g fat (1 g saturated fat), 106 mg cholesterol, 140 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Traditional Sponge Cake in Taste of Home August/September 2002, p13

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Reviews for Traditional Sponge Cake (2)

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Traditional Sponge Cake

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Reviewed on Jun. 20, 2011 by gitrumm

This cake was wonderful! I needed a light cake to go with strawberry shortcake and this hit the mark. It was so light and fluffy with the perfect sweetness. I even made it in a bundt pan because I was lacking the traditional tube pan and it turned out wonderfully. I will DEFINITELY be making this again!

Reviewed on Jan. 23, 2009 by sharonbolden

I had a neighbor, back in the 50's, and she made this without separating the eggs & it came out nice and thick and yellow. Would I have to change any ingredients to do that.

Sharon