Sponge Cake Loaf Recipe
Ingredients
| Sifted cake flour | 1 Cup (16 tbs) | |
| Powdered sugar | 1 1⁄4 Cup (20 tbs), sifted | |
| Egg yolks | 5 | |
| Salt | 1⁄2 Teaspoon | |
| Egg whites | 5 | |
| Vanilla | 1 Teaspoon | |
| Cream of tartar | 1⁄2 Teaspoon | |
| Almond extract | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1896 Calories from Fat 188
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 7.3 g36.6%
Trans Fat 0 g
Cholesterol 925.4 mg308.5%
Sodium 2865.3 mg119.4%
Total Carbohydrates 270 g90.1%
Dietary Fiber 2.1 g8.5%
Sugars 160.6 g
Protein 140 g279.5%
Vitamin A 21.6% Vitamin C
Calcium 20.5% Iron 64%
*Based on a 2000 Calorie diet
Directions
Beat egg yolks about 5 minutes or till thick and lemon-colored.
Gradually add remaining 3/4 cup powdered sugar and salt, beating constantly.
With clean beaters, beat egg whites, vanilla, cream of tartar, and almond extract till soft peaks form.
Gently fold yolk mixture into egg whites.
Sift flour mixture over batter 1/3 at a time; gently fold in after each addition.
Turn into an ungreased 9x5x3-inch loaf pan.
Bake in 325° oven for 45 to 50 minutes.
Invert cake in pan; cool.
Chef
