True Sponge Cake Recipe

Name: True Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 egg whites; 1 tsp. cream of tartar; 1 c. fruit sugar; 5 egg yolks; 5 Tbsp. cold water; 1 c. fruit sugar; 7/8 c. presifted, all-purpose flour; 1/2 tsp. salt; 1 tsp. vanilla; 1 tsp. lemon extract

Servings: persons

1
Preheat oven to 325u00b0. Use a 9-inch tube pan and make sure it is free of any grease. Beat egg whites until frothy; sprinkle with cream of tartar; continue beating until just stiff, but not dry. Gradually beat in 1/4 cup fruit sugar and set aside. Beat egg yolks until thick; gradually beat in cold water; then beat in 3/4 cup fruit sugar. Blend or sift together flour and salt. Sift or sprinkle the dry ingredients over the egg yolk mixture, a little at a time, combining lightly after each addition. Fold in vanilla and lemon extract. Carefully fold in the meringue. Turn into pan. Cut through batter with a knife to eliminate air bubbles. Bake in preheated 325u00b0 oven for 60 to 75 minutes. As soon as the cake is baked, invert it and allow to hang suspended until cold. To remove from pan, loosen with a knife and shake carefully from the pan.

1021

kcal

Calories

Fat

163

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: 5 egg whites, 1 tsp. cream of tartar, 1 c. fruit sugar, 5 egg yolks, and more.

Yes, True 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.

True Sponge Cake

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