Traditional Sponge Cake
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
YIELD: 12 servings.
This light sponge cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida
Ingredients
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6 large eggs, separated
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1-1/2 cups all-purpose flour
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1/2 teaspoon salt
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1-1/2 cups sugar, divided
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1/2 cup warm water
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1 teaspoon vanilla extract
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1/2 teaspoon cream of tartar
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Chocolate ice cream topping, optional
Directions
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1.
Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt.
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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.
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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.
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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 until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely.
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5.
Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve 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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