Four Egg Sponge Cake Recipe




 Pastry flour1 Cup (16 tbs)
 Sugar1 Cup (16 tbs)
 Baking powder1 1⁄2 Teaspoon
 Cold water4 Tablespoon
 Cornstarch1 1⁄2 Tablespoon
 Lemon extract1 Teaspoon
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1598 Calories from Fat 206

% Daily Value*

Total Fat 23 g35.1%

Saturated Fat 6.5 g32.6%

Trans Fat 0 g

Cholesterol 845.9 mg

Sodium 1376.2 mg57.3%

Total Carbohydrates 316 g105.4%

Dietary Fiber 11.8 g47.1%

Sugars 203.3 g

Protein 41 g81.6%

Vitamin A 19.5% Vitamin C

Calcium 74% Iron 26.7%

*Based on a 2000 Calorie diet


Beat egg-yolks until thick and lemon colored; add sugar gradually.
Add cold water and mix thoroughly.
Sift flour once before measuring, then sift four times with salt, baking powder and cornstarch.
Add to egg and sugar mixture.
Fold in stiffly beaten egg whites, and bake in an ungreased tube pan in a slow oven 320° F. for 1 hr.