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Sponge Cake

  Eggs 4 , separated (At Room Temperature)
  Salt 1⁄2 Teaspoon
  Sugar 6 Teaspoon
  Vanilla 2 Teaspoon
  Grated lemon peel 2 Teaspoon
  Honey 6 Teaspoon
  Unbleached pastry flour 1 1⁄2 Cup (24 tbs), sifted

Grease the bottom of a 9 x 5-inch loaf pan and line with greased waxed paper.
Beat egg whites at high speed of electric mixer 2-3 minutes.
Continue beating and gradually add salt and sugar.
Set aside.
Without cleaning beaters, beat egg yolks in a small bowl until thick and lemon colored.
Continue beating as you add vanilla, lemon peel, and honey.
Beat for 4 minutes.
Gently fold the egg yolks and sifted flour alternately into the egg whites.
Spoon batter into prepared pan.
Bake at 325° 35-45 minutes, or until cake springs back when touched in center.
Cool in pan 10 minutes.
Remove from pan.
Remove paper and finish cooling on a wire rack.
This can be served plain or with sauce of your choice.
(If you can use milk, you could also serve with whipped cream.) Cake can also be cut horizontally with a serrated knife to make two layers and a filling of your choice put between the layers.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1264 Calories from Fat 196

% Daily Value*

Total Fat 22 g33.7%

Saturated Fat 6.5 g32.6%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1255.7 mg52.3%

Total Carbohydrates 214 g71.2%

Dietary Fiber 6.6 g26.3%

Sugars 58.4 g

Protein 46 g92.7%

Vitamin A 19.6% Vitamin C 21.7%

Calcium 15.4% Iron 73.8%

*Based on a 2000 Calorie diet

Sponge Cake Recipe