Traditional Sponge Cake Recipe
- 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
- 1. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
1 piece: 229 calories, 3g fat (1g saturated fat), 106mg cholesterol, 140mg sodium, 46g carbohydrate (31g sugars, 1g fiber), 5g protein
Reviews for Traditional Sponge Cake
"Haven't tried yet..but looks delicious...No butter margarine or oil needed for this?"
"Best sponge cake I ever made. I did a recipe and a half for a birthday cake and filled it with two layers of pastry cream. One layer vanilla and one layer chocolate. It was a hit!"
"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.Sharon"