Sponge Cake Recipe

Summary

Ingredients

	Eggs	4 Large
	Baking powder	3⁄4 Teaspoon
	Salt	1⁄4 Teaspoon
	Sugar	3⁄4 Cup (12 tbs)
	Vanilla	1 Teaspoon
	Flour	3⁄4 Cup (12 tbs)
	Nuts	1 Cup (16 tbs), finley chopped

Nutrition Facts

Serving size: Complete recipe

Calories 2092 Calories from Fat 902

% Daily Value*

Total Fat 97 g149.8%

Saturated Fat 19.1 g95.6%

Trans Fat 0 g

Cholesterol 845.9 mg282%

Sodium 1573.4 mg65.6%

Total Carbohydrates 250 g83.4%

Dietary Fiber 12.8 g51%

Sugars 157.4 g

Protein 65 g131%

Vitamin A 19.5% Vitamin C

Calcium 60.3% Iron 47%

*Based on a 2000 Calorie diet

Directions

Line pan with wax paper, then grease paper lightly. Beat eggs, baking powder, and salt with electric mixer at high speed, adding sugar gradually. Continue beating until thick and lemon-colored. Fold in vanilla and flour. Pour into pan. Sprinkle nuts over top. Bake for 13 minutes, or until cake tests done (don't over bake). Loosen edges and immediately turn upside down on a towel sprinkled with powdered sugar. Carefully peel off wax paper. Roll jelly roll fashion, starting at narrow end. Cool on rack. Unroll. Spread with Cream Cheese Filling, and then spread with Cranberry Filling Reroll chill for several hours. (Freeze, if desired.) Garnish with whipped cream, if desired.

Sponge Cake Recipe

Summary

Ingredients

Nutrition Facts

Directions

Chef

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