Corn Syrup Sponge Cake Batter Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexAverageServings4
CuisineCourse
MethodDish
VegetarianInterest Group

Ingredients

 Eggs2 , separated
 Salt1⁄4 Teaspoon
 Light corn syrup6 Tablespoon
 Grated lemon rind1 Pinch
 Cake flour1⁄2 Cup (8 tbs), sifted
 Baking powder1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 171 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.4%

Saturated Fat 0.77 g3.9%

Trans Fat 0 g

Cholesterol 105.7 mg

Sodium 194.7 mg8.1%

Total Carbohydrates 32 g10.8%

Dietary Fiber 2 g7.8%

Sugars 6.2 g

Protein 6 g11.5%

Vitamin A 2.4% Vitamin C 0.35%

Calcium 5.2% Iron 2.8%

*Based on a 2000 Calorie diet

Directions

Beat egg whites with salt until stiff but not dry.
Heat corn syrup to boiling in small saucepan; pour slowly over beaten whites, beating constantly with rotary beater.
Add lemon rind to yolks and beat well; fold into whites.
Fold in sifted flour and baking powder.
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