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Molasses Sponge Cake

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Molasses sponge cake is a favorite in our family. Baked with fresh and rich molasses, the molasses sponge cake is rich, delicious and is prepared with a batter of cold coffee, sugar, flour, cream of tartar and added vanilla. The cake is especially good with a coffee frosting.
  Eggs 4
  Cold coffee 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  White sugar 3⁄4 Cup (12 tbs)
  Molasses 1⁄3 Cup (5.33 tbs)
  Sifted cake flour 1 1⁄4 Cup (20 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cream of tartar 1⁄4 Teaspoon

Separate eggs, add coffee and vanilla to yolks and beat until thick and light.
Beat in sugar and molasses gradually.
Sift together three times the flour, baking powder and salt and fold into egg mixture in thirds.
Beat egg whites until light and foamy, add cream of tartar and continue beating until whites are almost stiff but not dry.
Fold into sponge batter.
Cut gently through batter.
Bake in 10 inch ungreased tube pan for one hour at 325F.
Remove from oven and invert until cool.
Frost with coffee icing.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1825 Calories from Fat 191

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 6.4 g32.1%

Trans Fat 0 g

Cholesterol 847.2 mg282.4%

Sodium 1919.4 mg80%

Total Carbohydrates 371 g123.8%

Dietary Fiber 2.7 g10.7%

Sugars 221.9 g

Protein 41 g81.5%

Vitamin A 19.5% Vitamin C

Calcium 92.1% Iron 121.2%

*Based on a 2000 Calorie diet

Molasses Sponge Cake Recipe