Wilma'S Sponge Cake Recipe

Name: Wilma'S Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg yolks; 1 1/2 c. sugar; 1 1/2 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. salt; 1/3 c. cold water; 2 tsp. vanilla; 1 tsp. lemon extract; 1 tsp. grated lemon peel (if desired); 6 egg whites; 1/2 tsp. cream of tartar

Servings: persons

6 egg yolks
1 1/2 c. sugar
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/3 c. cold water
2 tsp. vanilla
1 tsp. lemon extract
1 tsp. grated lemon peel (if desired)
6 egg whites
1/2 tsp. cream of tartar

1
Heat oven to 325u00b0.
2
In small bowl, beat eggs yolks until very thick.
3
Pour yolks into large mixer bowl.
4
Gradually beat in sugar. On low speed, mix in flour, baking powder and salt alternately with water, flavorings and lemon peel.
5
In another bowl, beat egg whites and cream of tartar until stiff.
6
Gradually fold egg yolk mixture into egg whites.
7
Pour into greased tube pan.
8
Bake 60 to 65 minutes.
9
Invert pan on funnel.
10
Let hang until cake is completely cool.

1116

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 11 ingredients. The key ingredients include: 6 egg yolks, 1 1/2 c. sugar, 1 1/2 c. all-purpose flour, 1 tsp. baking powder, and more.

Yes, Wilma'S 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.

Wilma'S Sponge Cake

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