- 6 eggs, separated
- 1-1/2 cups King Arthur Unbleached 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
- 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.
Reviews for Traditional Sponge Cake(3)
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This is the third time I made this cake. It has turned out great each time - light and spongy. I even reduced the sugar amount to 1/2 cup and still found it sweet enough. My family loves it and asks for more. This recipe definitely a keeper.
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!
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.