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Daffodil Sponge Cake Recipe
|Cake flour||1 Cup (16 tbs), sifted|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon extract||1⁄2 Teaspoon|
|Cream of tartar||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Calories 190 Calories from Fat 18
% Daily Value*
Total Fat 2 g3%
Saturated Fat 0.59 g2.9%
Trans Fat 0 g
Cholesterol 74 mg
Sodium 149 mg6.2%
Total Carbohydrates 38 g12.6%
Dietary Fiber 1.5 g6.2%
Sugars 25.3 g
Protein 6 g12.4%
Vitamin A 1.7% Vitamin C
Calcium 2% Iron 1.2%
*Based on a 2000 Calorie diet
Beat egg yolks at high speed of an electric mixer 4 minutes or until thick and lemon colored.
Add lemon extract; beat at medium speed an additional 5 minutes or until thickened.
Beat egg whites (at room temperature) until foamy.
Add cream of tartar and salt; beat until soft peaks form.
Add 3/4 cup sugar, 2 tablespoons at a time; continue beating 5 minutes or until stiff peaks form.
Sprinkle one-fourth of flour mixture over egg whites; gently fold in with a rubber spatula.
Repeat procedure with remaining flour, adding one-fourth of the mixture at a time.
Divide egg white mixture in half.
Fold vanilla extract into half of the egg white mixture.
Gently fold the beaten egg yolks into the remaining egg white mixture.
Pour half of the yellow mixture into an ungreased 10-inch tube pan.
Then gently add half of the white mixture; repeat procedure.
Bake at 350Â° for 55 to 60 minutes or until cake springs back when touched lightly with fingers.
Invert cake; cool about 40 minutes.
Loosen cake from sides of pan, using a small metal spatula.
Remove cake from pan; place on a serving platter.