You are here

Four Egg Sponge Cake

Trusted.Chef's picture
Ingredients
  Eggs 4
  Pastry flour 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Cold water 4 Tablespoon
  Cornstarch 1 1⁄2 Tablespoon
  Lemon extract 1 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

Beat egg-yolks until thick and lemon colored; add sugar gradually.
Add cold water and mix thoroughly.
Sift flour once before measuring, then sift four times with salt, baking powder and cornstarch.
Add to egg and sugar mixture.
Fold in stiffly beaten egg whites, and bake in an ungreased tube pan in a slow oven 320° F. for 1 hr.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

Rate It

Your rating: None
3.845
Average: 3.8 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1598 Calories from Fat 206

% Daily Value*

Total Fat 23 g35.1%

Saturated Fat 6.5 g32.6%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1376.2 mg57.3%

Total Carbohydrates 316 g105.4%

Dietary Fiber 11.8 g47.1%

Sugars 203.3 g

Protein 41 g81.6%

Vitamin A 19.5% Vitamin C

Calcium 74% Iron 26.7%

*Based on a 2000 Calorie diet

0 Comments

Four Egg Sponge Cake Recipe