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Sponge Cake Loaf

Mexican.Chef's picture
Ingredients
  Sifted cake flour 1 Cup (16 tbs)
  Powdered sugar 1 1⁄4 Cup (20 tbs), sifted
  Egg yolks 5
  Salt 1⁄2 Teaspoon
  Egg whites 5
  Vanilla 1 Teaspoon
  Cream of tartar 1⁄2 Teaspoon
  Almond extract 1⁄2 Teaspoon
Directions

Combine flour and 1/2 cup of the powdered sugar; set aside.
Beat egg yolks about 5 minutes or till thick and lemon-colored.
Gradually add remaining 3/4 cup powdered sugar and salt, beating constantly.
With clean beaters, beat egg whites, vanilla, cream of tartar, and almond extract till soft peaks form.
Gently fold yolk mixture into egg whites.
Sift flour mixture over batter 1/3 at a time; gently fold in after each addition.
Turn into an ungreased 9x5x3-inch loaf pan.
Bake in 325° oven for 45 to 50 minutes.
Invert cake in pan; cool.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1412 Calories from Fat 190

% Daily Value*

Total Fat 21 g32.7%

Saturated Fat 7.3 g36.6%

Trans Fat 0 g

Cholesterol 925.4 mg308.5%

Sodium 1250.1 mg52.1%

Total Carbohydrates 260 g86.7%

Dietary Fiber 2.1 g8.5%

Sugars 153.8 g

Protein 38 g75.9%

Vitamin A 21.6% Vitamin C

Calcium 12.6% Iron 63.4%

*Based on a 2000 Calorie diet

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Sponge Cake Loaf Recipe