BASIC SPONGE CAKE
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 184.0
- Total Fat: 2.5 g
- Cholesterol: 106.3 mg
- Sodium: 31.5 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 0.5 g
- Protein: 4.6 g
View full nutritional breakdown of BASIC SPONGE CAKE calories by ingredient
Number of Servings: 12
Ingredients
-
6 eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Directions
Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
In a large mixing bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well.
In another mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 325° for 55-60 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Slice; drizzle with ice cream topping. Yield: 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user WAXCANDLER.
In a large mixing bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well.
In another mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan; smooth the top. Bake at 325° for 55-60 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.
Run a knife around side and center tube of pan. Remove cake to a serving plate. Slice; drizzle with ice cream topping. Yield: 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user WAXCANDLER.