Recipe

Sponge Cake Recipe

	Debwin / All my dishes 1 year, 5 months ago Sponge can be used for so many different desserts. Wrap well and freeze for when needed. I use this sponge for the Lemon Carousel Cake, can be used for trifle, or layer cakes...the list is endless. Prep:30m Cook:30m Servings:18	Debwin
	easy versatile light

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Fans

bluewatera

auntybea

Ingredients

6 eggs, separated

2T water

11/2tsp vanilla

11/4c sugar

1/4tsp salt

1/2tsp cream of tartar

11/4c sifted pastry flour

Directions

Line 2 9or10'' springform pans with parchment. (do not grease pans)

In a small bowl beat egg yolks, water and vanilla until frothy. Slowly add 1/2cup plus 2Tbsp of sugar. Beat until thick and light in color.

In a separate bowl beat the egg whites with the salt and cream of tartar to soft peaks. Slowly add 1/2c plus 2T of sugar. Beat until thick and glossy but not dry.

Scrape the egg yolk mixture into a large bowl. Fold the egg whites into yolk mixture alternately with the flour; beginning and ending with the egg whites. Scrape into prepared springforms.

Bake at 375F for 25-30 mins. or until light golden brown.

Cool slightly on racks. Using a sharp knife run it around inside edge of springform to separate cake from the pan. Cool completely before freezing.

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Comments

auntybea 1 year, 5 months ago said:
This sounds like a lovely light sponge! Thank you for posting.

bluewaterandsand 1 year, 5 months ago said:
You are so right, you can do so much with it. It is great with any fruits. Your recipe sounds fantastic!

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Alterations

supertenaz_delcodo 3 weeks, 2 days ago said:
What are all those funny measurements?

Better give the weight in grams and dont use abbreviations people dont understand.
How much is 2T of water

you write about:
Slowly add 1/2c plus 2T of sugar
Ingredients say 2T of water and you use 2T of sugar?
If you were just less sloppy with your descriptions.