Six Egg Sponge Cake Recipe Recipe

Name: Six Egg Sponge Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg whites; 6 egg yolks; 1 1/2 c. cake flour, sifted; 1/2 teaspoon salt; 1 teaspoon double-acting baking pwdr; 1 1/2 c. granulated sugar, sifted; 1/2 teaspoon cream of tartar; 1/3 c. cool water; 1 teaspoon lemon extract; 2 teaspoon grated orange or possibly lemon rind or possibly 1 teaspoon vanilla

Servings: persons

6 egg whites
6 egg yolks
1 1/2 c. cake flour, sifted
1/2 teaspoon salt
1 teaspoon double-acting baking pwdr
1 1/2 c. granulated sugar, sifted
1/2 teaspoon cream of tartar
1/3 c. cool water
1 teaspoon lemon extract
2 teaspoon grated orange or possibly lemon rind or possibly 1 teaspoon vanilla

1
Separate Large eggs, placing whites into large mixer bowl, yolks into another small bowl.
2
Let stand at room temperature about 1 hour.
3
Preheat oven to 375 degrees.
4
Ready a 10 x 4 inch deep tube pan.
5
Sift together flour, salt, baking pwdr, 1 c. sugar.
6
Put into small mixing bowl.
7
Add in cream of tartar to egg whites, beat on high for 1 1/2 min or possibly till soft peaks form, then sprinkle in remaining 1/2 c. sugar while beating about 1 1/2 min longer or possibly till stiff.
8
Remove from mixer.
9
Shift to small mixing bowl.
10
Add in to yolks, water, lemon extract and rind or possibly vanilla, then add in to flour mix in small mixing bowl.
11
Beat on #e speed for 3/4 minute or possibly just till blended.
12
Pour over beaten whites.
13
Shift back to large bowl position.
14
Beat on #1 speed while folding over and over a few times with rubber scraper.
15
Turn into ungreased pan, cut through batter with a spatula going around in widening circles without lifting spatula.
16
Bake about 35 min.
17
Invert and let hang till cool.
18
Remove and frost as desired.

1115

kcal

Calories

Fat

162

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 10 ingredients. The key ingredients include: 6 egg whites, 6 egg yolks, 1 1/2 c. cake flour, sifted, 1/2 teaspoon salt, and more.

Yes, Six Egg Sponge Cake Recipe 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.

Six Egg Sponge Cake Recipe

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