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Dairy Free Sponge Cake

Chef.Reff's picture
Ingredients
  Sifted flour 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Salt 1⁄4 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Eggs 6 , separated
  Cream of tartar 1 Teaspoon
  Cold water 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  Lemon juice 2 Teaspoon
  Lemon, rind 2 Teaspoon, grated (lemon)
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a small bowl, sift the 1 cup sugar, salt, flour and baking powder.
3) In a large bowl, beat the egg whites and cream of tartar together until thick.
4) Gradually beat in1/2 cup sugar until the mixture is stiff.
5) In a small bowl, add the grated rind, egg yolks, water, vanilla and lemon juice together.
6) Beat into the dry mixture for about 1 minute.
7) Gently fold into the egg whites, blend well.
8) In an ungreased 10-inch tube pan, pour the mixture.
9) Bake in the preheated oven for 40-45 minutes.
10) Invert the pan and allow to cool for 1 hour then remove from the pan.

SERVING
11) Slice and serve on the individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Interest: 
Everyday
Preparation Time: 
120 Minutes
Cook Time: 
45 Minutes
Ready In: 
165 Minutes
Servings: 
8

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 289 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 158.6 mg52.9%

Sodium 139 mg5.8%

Total Carbohydrates 57 g18.8%

Dietary Fiber 0.77 g3.1%

Sugars 38 g

Protein 7 g14.3%

Vitamin A 3.7% Vitamin C 3.6%

Calcium 4.9% Iron 10.3%

*Based on a 2000 Calorie diet

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Dairy Free Sponge Cake Recipe