Sponge Cake Ring Dessert Recipe


Health IndexAverageCuisine
DishInterest Group


 Cake flour1⁄2 Cup (8 tbs), sifted
 Salt1⁄8 Teaspoon
 Egg yolks3
 Water2 Tablespoon
 Vanilla extract1 Teaspoon
 Egg whites3
 Cream of tartar1⁄4 Teaspoon
 Sugar3 Tablespoon
 Coffee butterscotch glaze1 Tablespoon
 Mocha fudge sauce1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 742 Calories from Fat 129

% Daily Value*

Total Fat 14 g21.9%

Saturated Fat 4.8 g24.1%

Trans Fat 0 g

Cholesterol 557 mg

Sodium 433.8 mg18.1%

Total Carbohydrates 127 g42.2%

Dietary Fiber 8.1 g32.4%

Sugars 63.7 g

Protein 27 g54.6%

Vitamin A 13% Vitamin C

Calcium 11.7% Iron 9.6%

*Based on a 2000 Calorie diet


Sift flour and salt together; set aside.
Beat egg yolks, 1/4 cup sugar, water, and extract together until very thick.
Fold flour mixture into egg yolks until just blended.
Set aside.
Beat egg whites with cream of tartar until frothy.
Add the 3 tablespoons sugar gradually, continuing to beat until stiff peaks are formed.
Fold egg yolk mixture into meringue until blended.
Turn batter into an ungreased 1 1/2 quart ring mold.
Bake at 325°F about 30 minutes, or until cake tests done.
Immediately invert mold and cool cake completely.
When ready to serve, place the cooled cake ring on a serving plate.
Brush Coffee-Butterscotch Glaze over top of cake.
Fill center of cake ring with scoops of coffee or vanilla ice cream.
Drizzle Mocha Fudge Sauce over the ice cream.
Pour remaining sauce into a pitcher and serve with the dessert.