Sponge Cake

Name: Sponge Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings
Ingredients: 6 large eggs, separated; 1-1/2 cups all-purpose flour; 1/2 teaspoon salt; 1-1/2 cups sugar, divided; 1/2 cup warm water; 1 teaspoon vanilla extract; 1/2 teaspoon cream of tartar; Chocolate ice cream topping, optional

Total Time Prep: 15 min. Bake: 55 min. + cooling

Yield 12 servings

Test Kitchen Approved

Make this quick-to-prepare, easy sponge cake anytime you desire a fluffy and airy dessert.

Ingredients

6 large eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Chocolate ice cream topping, optional

Directions

Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt.
In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well.
In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites.
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely.
Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

Nutrition Facts

1 piece: 191 calories, 3g fat (1g saturated fat), 93mg cholesterol, 134mg sodium, 37g carbohydrate (25g sugars, 0 fiber), 5g protein.

This light sponge cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida

Recipe Creator