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Real Sponge Cake Recipe
|Cake flour/Null||1 Cup (16 tbs) (sifted)|
|Salt/Null||1⁄4 Teaspoon (NULL)|
|Fresh lemon rind/Null||1 Teaspoon, grated (NULL)|
|Fresh lemon juice/Null||1 1⁄2 Teaspoon (NULL)|
|Eggs/Null||5 , separated (NULL)|
|Sorbitol/Null||1⁄2 Cup (8 tbs) (NULL)|
Serving size: Complete recipe
Calories 930 Calories from Fat 250
% Daily Value*
Total Fat 27 g42.2%
Saturated Fat 7.7 g38.7%
Trans Fat 0 g
Cholesterol 1057.4 mg352.5%
Sodium 834.9 mg34.8%
Total Carbohydrates 123 g40.8%
Dietary Fiber 16.1 g64.5%
Sugars 2.7 g
Protein 52 g104.4%
Vitamin A 24.4% Vitamin C 16.5%
Calcium 24.3% Iron 25.7%
*Based on a 2000 Calorie diet
Add lemon rind and lemon juice to egg yolks.
Beat until very thick.
Beat egg whites until very stiffpeaks form.
Fold sorbitol into egg whites.
Then fold in egg yolk mixture.
Sift the flour mixture, a fourth of it at a time, over the top of the egg mixture.
Gently fold the flour in after each addition.
Pour into a 9 in. (23 cm) ungreased tube pan.
Bake at 350°F (175°C) for 60 minutes or until done.
Invert pan and cool completely.
Remove cake from pan.