Kittencal's Sponge Cake
Recipe: #3347
December 04, 2011
Categories: Baby Shower, Birthday, Brunch, Fathers Day, Mothers Day, Oven Bake, Heart Healthy Low Fat, more
"Make certain to have your egg whites at room temperature before starting this cake, the secret to perfect sponge cake is to beat your egg yolks until very thick and lemon colored which may take about 5 minutes or more, this recipe was developed using extra large eggs. Yes you read it right 7-Up or Sprite!"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (59.2 g)
- Calories 214.7
- Total Fat - 1.8 g
- Saturated Fat - 0.4 g
- Cholesterol - 2.2 mg
- Sodium - 18.8 mg
- Total Carbohydrate - 46.4 g
- Dietary Fiber - 0.6 g
- Sugars - 30.8 g
- Protein - 2.2 g
- Calcium - 13.1 mg
- Iron - 0.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325 degrees. Set oven rack to second-lowest position. Prepare an ungreased tube pan with removable sides.
Step 2
Sift together the flour with baking powder and salt.
Step 3
In a large bowl using an electric mixer at medium speed beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more depending if you are using a hand mixer or a heavy duty stand mixer). Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
Step 4
Add in sifted flour mixture alternately with the 7-Up or water; beat until just blended.
Step 5
In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
Step 6
Transfer to the ungreased tube pan. Bake for 55-60 minutes. Immediately turn the pan upside down and cool completely before removing.
Tips
No special items needed.
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