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Sponge Cake

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Ingredients

Adjust Servings:
6 eggs
1 cup white sugar
1/4 cup water
1 tsp lemon extract
1 tsp lemon zest
1 cup cake flour
1/2 tsp cream of tartar
1/4 tsp salt

Nutritional information

124
calories
22.5 g
carbohydrates
3.5 g
protein
2.2 g
fat
72 mg
sodium
80 mg
cholesterol

Sponge Cake

Features:
  • Non Veg
Cuisine:
    • 60 mins
    • Serves 10
    • Medium

    Ingredients

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    Sponge cakes are popular and complicated desserts. There are simply too many types of sponge cakes out there, and what qualifies a sponge cake changes by geographical location. In the US, a sponge cake is considered to be a pound cake if it’s made using the batter method while the batter method makes it a sponge cake in the UK. But at its core, the sponge cake is a cake made with a sponge like texture and without yeast.

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    How to make Sponge Cake

    • Separate the eggs.
    • Beat egg yolks in a large mixing bowl until they become very thick and lemon colored.
    • Gradually beat in sugar.
    • Add lemon rind, water, and lemon extract.
    • Beat in flour.
    • Beat egg whites until they turn frothy inside another bowl.
    • Add salt and cream of tartar.
    • Beat mixture until whites are stiff, but not dry.
      • Fold the whipped mixture into the yolk mixture.
    • Pour batter into an ungreased 9 inch tube pan.
    • Bake at 325 °F for an hour, or until done.

    Trivia

    The earliest sponge cake recipe was recorded in 1615 in England.

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