Fluffy Sponge Cake Recipe

Name: Fluffy Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. flour; 1 tsp. baking powder; 1/2 tsp. salt; 6 egg yolks (1/2 c.); 1 1/2 c. sugar; 1/3 c. water; 2 tsp. vanilla; 1 tsp. lemon flavoring; 1 tsp. grated lemon rind (if desired); 6 egg whites (3/4 c.); 1/2 tsp. cream of tartar

Servings: persons

1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
6 egg yolks (1/2 c.)
1 1/2 c. sugar
1/3 c. water
2 tsp. vanilla
1 tsp. lemon flavoring
1 tsp. grated lemon rind (if desired)
6 egg whites (3/4 c.)
1/2 tsp. cream of tartar

1
Heat oven to 325u00b0.
2
Blend flour, baking powder and salt; set aside.
3
Beat egg yolks in small mixer bowl until very light and lemon colored.
4
Beat in sugar gradually.
5
Beat dry ingredients in alternately (on low speed) with water, flavorings and rind.
6
In large bowl, beat egg whites and cream of tartar until stiff. Gradually add and gently fold egg yolk mixture into beaten whites. Pour into ungreased tube pan, 10 x 4-inch.
7
Bake 60 to 65 minutes.
8
Turn pan upside down with tube over neck of funnel or bottle.
9
Cool.
10
Go around pan with serrated knife; pull out, then do the same with bottom.
11
Wonderful with a cup of tea or after a heavy meal.

1116

kcal

Calories

Fat

163

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 c. flour, 1 tsp. baking powder, 1/2 tsp. salt, 6 egg yolks (1/2 c.), and more.

Yes, Fluffy Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fluffy Sponge Cake

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