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Sponge Cake Recipe
|Eggs||3 , separated|
|Cake flour||2⁄3 Cup (10.67 tbs) (Measured After Sifted)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cream of tartar||1 Pinch|
|Butter||1⁄4 Cup (4 tbs), melted|
Serving size: Complete recipe
Calories 1399 Calories from Fat 552
% Daily Value*
Total Fat 62 g95.8%
Saturated Fat 33.5 g167.7%
Trans Fat 0 g
Cholesterol 755.4 mg
Sodium 217 mg9%
Total Carbohydrates 181 g60.4%
Dietary Fiber 10.3 g41.3%
Sugars 101.7 g
Protein 33 g66.2%
Vitamin A 42.7% Vitamin C
Calcium 16.3% Iron 15.5%
*Based on a 2000 Calorie diet
Grease well and lightly flour the bottom and sides of a 9 inch round cake pan.
Beat the egg yolks with an electric mixer for 1 minute.
Gradually add the sugar and beat for 4 minutes.
Add the vanilla.
Beat the egg whites until foamy.
Add the pinch of cream of tartar and beat until stiff peaks form.
Lightly and delicately fold 1/4 of the whites into the yolks mixture.
Then fold in 1/3 of the flour, 1/4 of the whites, 1/3 of the flour, 1/4 of the whites, 1/3 of the flour, and the remaining 1/4 of the whites.
Add the butter, folding just enough to mix well.
Pour into the prepared pan.
Bake at 350Â° F for 20 minutes or until done.
Do not overbake.
Cool in the pan for 10 minutes before turning out onto a rack.