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Basic Sponge Cake

Western.Chefs's picture
  Sifted cake flour 1 Cup (16 tbs)
  Granulated sugar 1 Cup (16 tbs), sifted
  Grated lemon rind 1 1⁄2 Teaspoon
  Water 2 Tablespoon
  Eggs 5 , separated
  Lemon juice 1 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  Cream of tartar 1⁄2 Teaspoon

Sift flour four times.
Add 1/2 c sugar, lemon rind, and water to egg yolks and beat with egg beater until very thick and light.
Add lemon juice gradually, while continuing to beat with egg beater.
Add flour all at once, then stir until just blended.
Beat egg whites and salt with hand or electric beater until foamy.
Then add cream of tartar and beat until stiff enough to hold up in peaks, but not dry.
Add remaining 1/2 c sugar, about 2 tablesp at a time, beating well with beater.
Gradually fold in egg yolk mixture.
Turn into ungreased 9" tube pan.
Cut gently through batter with knife to remove air bubbles.
Bake in moderate oven of 325°F for 1 hr or until done.
Invert pan on a cake rack; cool for 1 hr before removing cake from pan.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1600 Calories from Fat 233

% Daily Value*

Total Fat 26 g39.9%

Saturated Fat 7.9 g39.5%

Trans Fat 0 g

Cholesterol 1057.4 mg352.5%

Sodium 838.9 mg35%

Total Carbohydrates 304 g101.4%

Dietary Fiber 3 g12.1%

Sugars 203 g

Protein 42 g83.8%

Vitamin A 24.5% Vitamin C 33.4%

Calcium 16.4% Iron 77.3%

*Based on a 2000 Calorie diet

Basic Sponge Cake Recipe