Print Options

Back to Traditional Sponge Cake >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Traditional Sponge Cake

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

12 ServingsPrep: 15 min. Bake: 55 min. + cooling

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.

2 of 2

Traditional Sponge Cake (continued)

Directions (continued)

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.

Nutrition 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.