Sponge Cake - Dairy Free Recipe

Name: Sponge Cake - Dairy Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups sifted flour; 1 ½ cups sugar; ¼ teaspoon salt; ½ teaspoon baking powder; 6 eggs, separated; 1 teaspoon cream of tartar; ¼ cup cold water; 1 teaspoon vanilla; 2 teaspoons lemon juice; 2 teaspoons fresh lemon rind, grated

Servings: persons

1 ½ cups sifted flour
1 ½ cups sugar
¼ teaspoon salt
½ teaspoon baking powder
6 eggs, separated
1 teaspoon cream of tartar
¼ cup cold water
1 teaspoon vanilla
2 teaspoons lemon juice
2 teaspoons fresh lemon rind, grated

1
In bowl, sift together flour, 1 cup sugar, salt and baking powder.
2
In another bowl, combine egg whites and cream of tartar.
3
Beat until think.
4
Slowly add 1/2 cup sugar and beat until mixture is stiff.
5
In a third bowl combine egg yolks, water, vanilla, lemon juice and grated rind.
6
Add this to the dry mixture and beat for 1 minute.
7
Slowly fold in egg white, blending well.
8
Pour into ungreased 10 inch tube pan.
9
Bake for 40- 45 minutes at 350.
10
Invert pan and cool for 1 hour before removing cake from pan.

679

kcal

Calories

Fat

112

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: 1 ½ cups sifted flour, 1 ½ cups sugar, ¼ teaspoon salt, ½ teaspoon baking powder, and more.

Yes, Sponge Cake - Dairy Free 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 - Dairy Free

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