Junior'S Sponge Cake Crust Recipe

Name: Junior'S Sponge Cake Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Softened unsalted butter, for buttering the pan; 1/3 cup sifted cake flour; 3/4 teaspoon baking powder; Pinch of table salt; 2 extra-large eggs, separated; 1/3 cup sugar; 1 teaspoon pure vanilla extract; 2 drops pure lemon extract; 2 tablespoons unsalted butter, melted; 1/4 teaspoon cream of tartar; Softened unsalted butter, for buttering the pan; 1/4 cup sifted cake flour; 1/2 teaspoon baking powder; Pinch of table salt; 2 extra-large eggs, separated; 1/4 cup sugar; 3/4 teaspoon pure vanilla extract; 2 drops pure lemon extract; 2 tablespoons unsalted butter, melted; 1/4 teaspoon cream of tartar

Servings: persons

Softened unsalted butter, for buttering the pan
1/3 cup sifted cake flour
3/4 teaspoon baking powder
Pinch of table salt
2 extra-large eggs, separated
1/3 cup sugar
1 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
Softened unsalted butter, for buttering the pan
1/4 cup sifted cake flour
1/2 teaspoon baking powder
Pinch of table salt
2 extra-large eggs, separated
1/4 cup sugar
3/4 teaspoon pure vanilla extract
2 drops pure lemon extract
2 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar

1
1. Preheat the oven to 350u00b0F and generously butter the bottom and side of a 9- or 8-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.
2
2. In a small bowl, sift the flour, baking powder, and salt together.
3
3. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.
4
4. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. Blend in the melted butter.
5
5. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.
6
6. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.

459

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Softened unsalted butter, for buttering the pan, 1/3 cup sifted cake flour, 3/4 teaspoon baking powder, Pinch of table salt, and more.

Yes, Junior'S Sponge Cake Crust 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.

That's it — enjoy your meal!

Junior'S Sponge Cake Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions