Four Egg Sponge Cake

1. 1

   Separate egg yolks from whites.

2. 2

   Beat whites until they are stiff.

3. 3

   Gradually add sugar, beating well until sugar is dissolved. Add egg yolks, one at a time, beating well after each addition. Fold in sifted dry ingredients, then butter which has been melted in the water or milk.

4. 4

   Note dry ingredients should be sifted 3 times to properly blend them together.

5. 5

   Pour mixture into a 2 x 8-inch cake pan, nonstick or lined with baking paper.

6. 6

   Bake in moderate oven for about 20 to 30 minutes.

7. 7

   Turn onto cake cooler and when cold, fill the center with stiffly beaten cream.

8. 8

   Decorate top either with icing or beaten cream and strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.