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Basic Dense Sponge Cake

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  Cake flour 1 Cup (16 tbs)
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Cornstarch 3⁄4 Cup (12 tbs)
  Unsalted butter 1⁄2 Cup (8 tbs), softened
  Unsalted margarine 1⁄2 Cup (8 tbs), softened
  Margarine 1⁄2 Cup (8 tbs), softened
  Granulated fructose 6 Tablespoon
  Eggs/1 cup egg substitute 4 Large
  Almond extract/Vanilla extract 1 Teaspoon
  Low fat milk 1⁄2 Cup (8 tbs)

Preheat oven 350°.
Prepare the pans of your choice by spraying with nonfat cooking spray.
In a medium bowl, sift flours, baking powder, and cornstarch together twice.
Set aside.
In a large bowl, use an electric mixer at medium speed to cream butter and margarine.
Mix for 2 minutes until very creamy and smooth, scraping the sides of the bowl as you mix.
Add granulated fructose and beat for another 2 minutes until light and fluffy.
Beat in 2 heaping tablespoons of the flour mixture.
Add 1 egg or 1/4 cup of egg substitute and beat until smooth.
Add more flour and egg alternately, beating after each addition.
The batter will be very thick.
Before beating in the last addition of egg and flour, add the extract to 1/4 cup of the milk, mix well, and add to the batter.
Beat until smooth.
Add the rest of the milk and beat thoroughly.
Spoon batter evenly into the prepared baking pans.
Bake for 40 to 60 minutes, depending on the size of the pans, or until a knife inserted in center comes out clean.
Remove from oven and cool 5 minutes.
Invert pans on wire racks.
Slice to fill layers when thoroughly cooled.

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Basic Dense Sponge Cake Recipe