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

Name: Sponge Cake
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 10 Servings
Ingredients: 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

Features:

Cuisine:

60 mins
Serves 10
Medium

Ingredients

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

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.