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Traditional Sponge Cake

This light and spongy cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida
  • Total Time
    Prep: 15 min. Bake: 55 min. + cooling
  • Makes
    12 servings

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
  • Chocolate ice cream topping, optional

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; if desired, drizzle with ice cream topping.
Nutrition Facts
1 piece: 191 calories, 3g fat (1g saturated fat), 93mg cholesterol, 134mg sodium, 37g carbohydrate (25g sugars, 0 fiber), 5g protein.

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