Dairy Free Sponge Cake Recipe

Summary

Preparation Time2 Hr 0 MinCooking Time45 Min
Ready In2 Hr 45 MinDifficulty LevelMedium
Health IndexAverageServings8
CourseMethod
Main IngredientInterest Group

Ingredients

 Sifted flour1 1⁄2 Cup (24 tbs)
 Sugar1 1⁄2 Cup (24 tbs)
 Salt1⁄4 Teaspoon
 Baking powder1⁄2 Teaspoon
 Eggs6 , separated
 Cream of tartar1 Teaspoon
 Cold water1⁄4 Cup (4 tbs)
 Vanilla1 Teaspoon
 Lemon juice2 Teaspoon
 Lemon, rind2 Teaspoon, grated (lemon)

Nutrition Facts

Serving size

Calories 289 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 1.2 g6%

Trans Fat 0 g

Cholesterol 158.6 mg

Sodium 139 mg5.8%

Total Carbohydrates 57 g18.8%

Dietary Fiber 0.77 g3.1%

Sugars 38 g

Protein 7 g14.3%

Vitamin A 3.7% Vitamin C 3.6%

Calcium 4.9% Iron 10.3%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a small bowl, sift the 1 cup sugar, salt, flour and baking powder.
3) In a large bowl, beat the egg whites and cream of tartar together until thick.
4) Gradually beat in1/2 cup sugar until the mixture is stiff.
5) In a small bowl, add the grated rind, egg yolks, water, vanilla and lemon juice together.
6) Beat into the dry mixture for about 1 minute.
7) Gently fold into the egg whites, blend well.
8) In an ungreased 10-inch tube pan, pour the mixture.
9) Bake in the preheated oven for 40-45 minutes.
10) Invert the pan and allow to cool for 1 hour then remove from the pan.

SERVING
11) Slice and serve on the individual serving plates.
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