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Special Sponge Cake Recipe
|Sifted cake flour||1 Cup (16 tbs)|
|Powdered sugar||1 1⁄4 Cup (20 tbs), sifted|
|Cream of tartar||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1412 Calories from Fat 190
% Daily Value*
Total Fat 21 g32.7%
Saturated Fat 7.3 g36.6%
Trans Fat 0 g
Cholesterol 925.4 mg
Sodium 281.1 mg11.7%
Total Carbohydrates 260 g86.7%
Dietary Fiber 2.1 g8.5%
Sugars 153.8 g
Protein 38 g75.9%
Vitamin A 21.6% Vitamin C
Calcium 12.5% Iron 63.4%
*Based on a 2000 Calorie diet
In large mixer bowl beat egg yolks with electric mixer till thick and lemon-colored.
Gradually add remaining sugar and 1/2 teaspoon salt, beating constantly.
Wash beaters; beat egg whites with vanilla, cream of tartar, and almond extract till soft peaks form.
Gently fold yolk mixture into whites.
Sift flour mixture over batter, one-third at a time; gently fold in.
Bake in ungreased 9-inch tube pan at 325° for 55 minutes.
Invert cake in pan; cool thoroughly.