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Traditional Sponge Cake

 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


  • 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 McCormick® Pure 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.

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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.
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.