Sponge Cake – a delicious recipe with Eggs, White Sugar, Vanilla, Flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 F. Grease and flour an angel food cake pan and set it aside.
2
Beat eggs and sugar in a large bowl until the mixture has doubled in size. It usually takes me about 15-20 minutes with my hand mixer. Then mix in the vanilla.
3
Gradually fold in the flour, being careful not to deflate the air in the eggs.
4
Pour into the angel food cake pan and place in the oven. DO NOT open the oven door for the next 45 minutes or the cake could fall. Bake for 50-60 minutes. The top of the cake should be golden brown and cracked when done. Remove it from the oven when done and let cake cool in the pan for about 15-20 minutes. Then take a knife and slide it around the edge of the pan and interior to loosen up the cake. Flip it over out of the pan and onto a cooling rack to finish cooling.
5
Serve with whatever you fancy. This is a basic utility cake. We like fresh strawberries with sugar and whipped cream. We've also sliced it into layers and put raspberry preserves on the layers then frosted with a white chocolate frosting.
784
kcal
Calories
13
g
Fat
147
g
Carbs
22
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 4 ingredients. The key ingredients include: 2 cups Eggs, Room Temperature (for 2 Cups You'll Need 10-12 Large Eggs), 2 cups White Sugar, 2 teaspoons Vanilla, 2 cups Flour.
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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