Sponge Cake Recipe

Name: Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 eggs; 1 cup white sugar; 1 tsp. cream of tartar; 1 tsp. vanilla; 1/2 tsp.lemon extract; 7 egg yolks; 1 cup white sugar; 1/8 tsp salt; 1/2 cup warm water; 1/2 cup warm milk; 2 cup all-purpose flour; 2 tsp. baking power

Servings: persons

7 eggs
1 cup white sugar
1 tsp. cream of tartar
1 tsp. vanilla
1/2 tsp.lemon extract
7 egg yolks
1 cup white sugar
1/8 tsp salt
1/2 cup warm water
1/2 cup warm milk
2 cup all-purpose flour
2 tsp. baking power

1
Start separating yellow egg yolks from the white.
2
In a mixer beat egg whites until they foam-add 1 cup of white sugar, cream of tartar add vanilla, lemon extract.
3
Beat till whites are stiff peak , set aside In a separate mixer bowl beat egg yolks.
4
1 cup of white sugar, , warm water, warm milk, Sift flour , baking powder , salt add to the egg yolks mixer slowly and beat.
5
Add the egg whites and flod together with wooden spoon pour the combined batter into a greased angel food pan bake 325F for 1 hour.
6
Glazed 1 cup powder sugar vanilla extract , 2-3 tablespoons lemon juice or orange juice.
7
Mix well top cake.

1136

kcal

Calories

Fat

152

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 12 ingredients. The key ingredients include: 7 eggs, 1 cup white sugar, 1 tsp. cream of tartar, 1 tsp. vanilla, 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.

Sponge Cake

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