Basic Dense Sponge Cake Recipe

Summary

CourseMethod
Dish

Ingredients

 Cake flour1 Cup (16 tbs)
 All purpose flour1 Cup (16 tbs)
 Baking powder1 Teaspoon
 Cornstarch3⁄4 Cup (12 tbs)
 Unsalted butter1⁄2 Cup (8 tbs), softened
 Unsalted margarine1⁄2 Cup (8 tbs), softened
 Margarine1⁄2 Cup (8 tbs), softened
 Granulated fructose6 Tablespoon
 Eggs/1 cup egg substitute4 Large
 Almond extract/Vanilla extract1 Teaspoon
 Low fat milk1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 4401 Calories from Fat 2563

% Daily Value*

Total Fat 289 g445.1%

Saturated Fat 96 g480.2%

Trans Fat 0 g

Cholesterol 1090.1 mg

Sodium 794.7 mg33.1%

Total Carbohydrates 396 g131.9%

Dietary Fiber 19.9 g79.5%

Sugars 32.1 g

Protein 65 g129.4%

Vitamin A 231.1% Vitamin C 2.3%

Calcium 79% Iron 59.2%

*Based on a 2000 Calorie diet

Directions

Preheat oven 350°.
Prepare the pans of your choice by spraying with nonfat cooking spray.
In a medium bowl, sift flours, baking powder, and cornstarch together twice.
Set aside.
In a large bowl, use an electric mixer at medium speed to cream butter and margarine.
Mix for 2 minutes until very creamy and smooth, scraping the sides of the bowl as you mix.
Add granulated fructose and beat for another 2 minutes until light and fluffy.
Beat in 2 heaping tablespoons of the flour mixture.
Add 1 egg or 1/4 cup of egg substitute and beat until smooth.
Add more flour and egg alternately, beating after each addition.
The batter will be very thick.
Before beating in the last addition of egg and flour, add the extract to 1/4 cup of the milk, mix well, and add to the batter.
Beat until smooth.
Add the rest of the milk and beat thoroughly.
Spoon batter evenly into the prepared baking pans.
Bake for 40 to 60 minutes, depending on the size of the pans, or until a knife inserted in center comes out clean.
Remove from oven and cool 5 minutes.
Invert pans on wire racks.
Slice to fill layers when thoroughly cooled.
Quantcast