Sponge Cake Recipe

Ingredients

Add to Shopping List

6 large eggs
1 cup granulated sugar (divided)
1 teaspoon pure vanilla extract
1 tablespoon water

1 lemon, whole (zest of 1 med lemon)
1 cup cake flour
3/4 teaspoon cream of tartar

Nutritional

Serving Size: 1 (74.1 g)
Calories 145.2
Total Fat - 3 g
Saturated Fat - 0.9 g
Cholesterol - 104.2 mg
Sodium - 40.7 mg
Total Carbohydrate - 25.9 g
Dietary Fiber - 1.6 g
Sugars - 17.3 g
Protein - 5 g
Calcium - 23.9 mg
Iron - 1 mg
Vitamin C - 9.4 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350°F.

Step 2

Have ready an ungreased tube pan.

Step 3

Separate the eggs and cover both the whites and yolks with plastic wrap to prevent a film from forming. Let the yolks and whites reach room temperature before using.

Step 4

Sift and measure the cake flour.

Step 5

Add ¼ cup sugar.

Step 6

Place 1/2 cup of granulated white sugar in your electric mixer fitted with the paddle attachment.

Step 7

Add the egg yolks and beat on high speed for about five minutes, or until they are thick, fluffy and light colored.

Step 8

Beat in the vanilla extract, water, and lemon zest.

Step 9

Sift the flour/sugar mixture over the batter but do not stir

Step 10

In a clean bowl, with the whisk attachment, whip the egg whites until foamy.

Step 11

Add the cream of tartar and continue beating until soft peaks form.

Step 12

Gradually add the last 1/4 cup of granulated white sugar and continue beating until the egg whites are shiny and stiff peaks form.

Step 13

Gently fold a little of the whites into the batter to lighten it, and then add the rest of the whites, folding just until incorporated.

Step 14

Do not over mix or you will deflate the batter.

Step 15

Pour the batter into the tube pan, evenly spreading the cake batter with your spatula.

Step 16

Bake in the preheated oven for 30 - 35 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Sponge Cake