Sponge Cake – a delicious recipe with eggs, cold water, sugar, boiling water, lemon extract, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat egg yolks and cold water in small bowl for 5 minutes. Add sugar to boiling water in pan and stir a few minutes to dissolve some of the sugar.
2
Add sugar mixture to egg yolks and beat 5 minutes, changing to larger bowl when necessary.
3
Add lemon extract and vanilla.
4
Add cake flour to mixture and beat hard several revolutions of bowl.
5
Beat egg whites until foamy and then add cream of tartar and salt.
6
Beat until stiff but not dry.
7
Fold into cake mixture.
8
Bake in 10 inch tube pan.
9
Preheat oven to 275u00b0, place cake on lower rack and turn oven to 325u00b0.
10
Bake at this temperature about 25 minutes, then turn oven to 350u00b0 and finish baking.
11
Bake cake 1 hour 15 minutes to 1 1/2 hours.
1124
kcal
Calories
44
g
Fat
160
g
Carbs
25
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 eggs. separated, 2 Tbsp. cold water, 1 1/2 c. granulated sugar, sifted 4 times, 1/2 c. boiling water, and more.
Yes, 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.
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