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Plain Sponge Cake

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  Eggs 6 , separated
  Sugar 1 1⁄2 Cup (24 tbs)
  Boiling water 1⁄4 Cup (4 tbs)
  Cake flour 1 1⁄2 Cup (24 tbs)
  Cream of tartar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Vanilla 1 Teaspoon
  Lemon extract 1⁄2 Teaspoon

Put egg yolks into large mixing bowl and beat until so thick that it is difficult to turn the beater (at least 5 minutes).
Stir in 3/4 cup of the sugar in several portions, combining thoroughly; then beat again until very thick.
Add 1/3 of the boiling water, beat about half a minute; then add another 1/3, beat again; then remainder, beating again.
Set in refrigerator 10 minutes.
Sift flour, measure, and resift 3 times with rest of the sugar.
Sift cream of tartar and salt over egg whites and beat until stiff but not dry.
Now beat the egg yolk mixture again for 2 minutes, and fold in the flour mixture until smooth.
Stir in flavorings and add beaten egg whites, cutting and folding until well mixed.
Turn into an ungreased 10-inch tube pan, and bake in a moderately slow oven (325° F.) for 1 hour, or until it springs back when lightly touched.
Remove from oven, invert, and let stand on tube, not on cake surface, until thoroughly cooled.
Loosen sides and around tube with a thin-bladed knife and remove from pan.
Frost if desired.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2481 Calories from Fat 311

% Daily Value*

Total Fat 34 g52.6%

Saturated Fat 9.5 g47.3%

Trans Fat 0 g

Cholesterol 1268.9 mg423%

Sodium 1402.6 mg58.4%

Total Carbohydrates 486 g161.9%

Dietary Fiber 23.2 g92.9%

Sugars 303.6 g

Protein 69 g137.6%

Vitamin A 29.2% Vitamin C

Calcium 32% Iron 32.3%

*Based on a 2000 Calorie diet

Plain Sponge Cake Recipe