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Fantasy Sponge Cake

  Egg whites 6 (At Room Temperature)
  Cream of tartar 1 Teaspoon
  Sifted sugar 1 1⁄2 Cup (24 tbs)
  Sifted cake flour 1 1⁄3 Cup (21.33 tbs) (Swans Down)
  Baking powder 1⁄2 Teaspoon (Calumet)
  Salt 1⁄2 Teaspoon
  Egg yolks 6
  Water 1⁄4 Cup (4 tbs)
  Lemon extract 1 Teaspoon

Beat egg whites with cream of tartar in a large bowl until soft mounds begin to form, using high speed of electric mixer or rotary beater or flat wire whip.
Beat in 1/2 cup of sugar, 2 Tbs at a time; then beat until very stiff peaks form; do not underbeat.
Sift flour with remaining 1 cup sugar, baking powder and salt into a small bowl.
Add egg yolks, water and lemon extract; beat with a spoon just until blended (about 75 strokes).
Carefully fold into egg white mixture, using about 30 fold-over strokes; do not stir or beat.
Pour into an ungreased 10-inch tube pan; gently cut through batter to remove large air bubbles.
Bake at 375°F for about 35 minutes, until cake springs back when pressed lightly.
Invert and cool thoroughly in pan.
Remove from pan; sprinkle with sifted confectioners' sugar or top with a glaze, if desired.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1731 Calories from Fat 238

% Daily Value*

Total Fat 27 g40.9%

Saturated Fat 9.1 g45.6%

Trans Fat 0 g

Cholesterol 1110.5 mg370.2%

Sodium 1519.5 mg63.3%

Total Carbohydrates 322 g107.3%

Dietary Fiber 2.8 g11.4%

Sugars 178.2 g

Protein 47 g94.1%

Vitamin A 26% Vitamin C

Calcium 33.7% Iron 85.8%

*Based on a 2000 Calorie diet

Fantasy Sponge Cake Recipe