Sponge Cake
"This a nice sponge cake. It is the cake I make for my husband when he wants strawberry short cake. I bake it in a tube pan or 2 loaf pans. Loaf pans bake for approx. 40-45 minutes depending on your oven and if you use a dark pan or light pan."
Original is 12-14 servings
Ingredients
Nutritional
- Serving Size: 1 (154.6 g)
- Calories 544.4
- Total Fat - 1.4 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 129.6 mg
- Total Carbohydrate - 131.5 g
- Dietary Fiber - 5.9 g
- Sugars - 91.8 g
- Protein - 7.3 g
- Calcium - 48.2 mg
- Iron - 2.1 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oven to 325 degrees.
Step 2
In a mixing bowl, beat egg yolks until very thick and lemon colored; about 5 minutes. Gradually beat in sugar.
Step 3
On low speed, mix in the flour, baking powder, and salt, alternately with water; add vanilla.
Step 4
In another mixing bowl, beat egg whites and cream of tarter until stiff.
Step 5
Gradually fold in the egg mixture into the egg whites; fold gently until blended.
Step 6
Pour batter into a ungreased tube pan. Bake 60-65 minutes.
Step 7
Remove from oven and invert pan on a funnel or empty glass soda bottle; let cake hang until cake is completely cooled.
Tips
No special items needed.
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