Etelvina Bordas's Sponge Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 238.6
  • Total Fat: 2.7 g
  • Cholesterol: 92.5 mg
  • Sodium: 36.9 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 4.7 g

View full nutritional breakdown of Etelvina Bordas's Sponge Cake calories by ingredient



Number of Servings: 12

Ingredients

    6 eggs separated
    1/2 C cold water
    1 1/2 C sugar
    1/2 tsp vanilla
    1/2 tsp almond
    1 1/2 C cake flour
    1/4 tsp salt
    3/4 tsp cream of tartar

Directions

Preheat oven to 325. Beat egg yolks until thick and lemon-covered. Add water and continue to beat until very thick. Gradually beat in sugar, then extracts. Fold in flour and salt a little at a time. Beat eff whites until foamy and add cream of tartar. Beat until it forms peaks. Fold into egg yolk mixture. Bake in 10 in ungreased tube pan for 1 hour. Invert pan to cool.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user SUSANOHANESIAN.