Traditional Sponge Cake – a delicious recipe with eggs, flour, salt, sugar, water, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside.
2
In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well.
3
In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
4
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325u00b0 for 55-60 minutes or cake springs back when lightly touched. Immediately invert the pan; cool completely.
5
Run a knife around side and center tube of pan. Remove cake to a serving plate. Slice; drizzle with ice cream topping.
572
kcal
Calories
25
g
Fat
64
g
Carbs
24
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 8 ingredients. The key ingredients include: 6 eggs,, 1-1/2 cups all-purpose flour, 1/2 teaspoon salt, 1-1/2 cups sugar, divided, and more.
Yes, Traditional 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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