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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


    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


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.