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Old Fashioned Sponge Cake

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  Sifted cake flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 6 , separated
  Sugar 1 Cup (16 tbs)
  Grated lemon rind 1 Teaspoon

1. Sift flour, baking powder, and salt onto a piece of wax paper.
2. Beat egg whites in a large bowl with electric mixer at high speed, until foamy white and double in volume. Gradually beat in 1/2 cup of the sugar, until meringue stands in soft peaks.
3. Beat egg yolks in small bowl with electric mixer at high speed, until thick and lemon-colored. Gradually beat in remaining 1/2 cup sugar until mixture is very thick and fluffy. Beat in lemon rind.
4. Fold flour mixture, one third at a time, into egg yolk mixture with rubber scraper until completely blended.
5. Fold flour-egg yolk mixture into meringue until no streaks of yellow or white remain. Pour into ungreased 9-inch angel cake tube pan.
6. Bake in a slow oven (325°) 1 hour, or until top springs back when lightly pressed with fingertip.
7. Invert pan, placing tube over a funnel or quart-size soft-drink bottle; let cake cool completely. Loosen cake around the tube, and down the side with a spatula. Remove from pan. Sift 10X sugar over top, if you wish, and serve with fruit.

Recipe Summary

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 415 Calories from Fat 69

% Daily Value*

Total Fat 8 g11.9%

Saturated Fat 2.4 g11.8%

Trans Fat 0 g

Cholesterol 317.2 mg105.7%

Sodium 446.6 mg18.6%

Total Carbohydrates 75 g25.2%

Dietary Fiber 0.67 g2.7%

Sugars 50.7 g

Protein 12 g24%

Vitamin A 7.3% Vitamin C 2.7%

Calcium 13.8% Iron 21.2%

*Based on a 2000 Calorie diet

Old Fashioned Sponge Cake Recipe