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Plain Sponge Cake Recipe
|Eggs||6 , separated|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Cake flour||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1 Teaspoon|
|Lemon extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2481 Calories from Fat 311
% Daily Value*
Total Fat 34 g52.6%
Saturated Fat 9.5 g47.3%
Trans Fat 0 g
Cholesterol 1268.9 mg
Sodium 1402.6 mg58.4%
Total Carbohydrates 486 g161.9%
Dietary Fiber 23.2 g92.9%
Sugars 303.6 g
Protein 69 g137.6%
Vitamin A 29.2% Vitamin C
Calcium 32% Iron 32.3%
*Based on a 2000 Calorie diet
Stir in 3/4 cup of the sugar in several portions, combining thoroughly; then beat again until very thick.
Add 1/3 of the boiling water, beat about half a minute; then add another 1/3, beat again; then remainder, beating again.
Set in refrigerator 10 minutes.
Sift flour, measure, and resift 3 times with rest of the sugar.
Sift cream of tartar and salt over egg whites and beat until stiff but not dry.
Now beat the egg yolk mixture again for 2 minutes, and fold in the flour mixture until smooth.
Stir in flavorings and add beaten egg whites, cutting and folding until well mixed.
Turn into an ungreased 10-inch tube pan, and bake in a moderately slow oven (325° F.) for 1 hour, or until it springs back when lightly touched.
Remove from oven, invert, and let stand on tube, not on cake surface, until thoroughly cooled.
Loosen sides and around tube with a thin-bladed knife and remove from pan.
Frost if desired.