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Cold Water Sponge Cake

Chef.at.Home's picture
Ingredients
  Eggs 3 , separated
  Cold water 1⁄2 Cup (8 tbs)
  Sifted sugar 1 Cup (16 tbs)
  Grated lemon peel 1⁄2 Teaspoon
  Lemon juice 3 Tablespoon
  Sifted cake flour 255 Gram
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

1. Start oven, set at Moderate, 325° F. Have ready a 9-inch tube pan, ungreased.
2. Combine the egg yolks and water and beat until light and doubled in bulk. Gradually add the sugar and beat 2 minutes; beat in the lemon peel and juice.
3. Sift the flour and baking powder together 3 times; fold into the egg mixture.
4. Whip the egg whites stiff with the salt and fold into the batter.
5. Pour into the tube pan. Bake about 50 minutes. Invert the pan on its tube to cool or on a cake rack.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Cook Time: 
50 Minutes

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Average: 4.4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1635 Calories from Fat 153

% Daily Value*

Total Fat 17 g26.3%

Saturated Fat 5 g24.9%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 1494.2 mg62.3%

Total Carbohydrates 327 g109%

Dietary Fiber 4.8 g19.2%

Sugars 119.1 g

Protein 40 g80%

Vitamin A 14.8% Vitamin C 39.9%

Calcium 86.2% Iron 125.4%

*Based on a 2000 Calorie diet

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Cold Water Sponge Cake Recipe