Light and airy sponge cake recipe. Check out the tips and step-by-step photos above the recipe.
Prep Time 20 minutes
Cook Time 30 minutes
Servings 10 servings
- 3 large eggs
- 1/4 teaspoon cream of tartar
- 2 tablespoons lukewarm water
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup cake flour
Preheat oven to 325F. Grease or line just the bottom of a 9x5-inch loaf pan. Do not grease the sides of the pan. Set aside.
Separate the whites into one medium bowl and the yolks into a separate large bowl.
Add the cream of tartar and water to the bowl with the egg whites.
Beat the egg whites with an electric mixer until they hold stiff peaks. Set aside.
Add the sugar to the bowl with the yolks and beat until thickened and pale yellow.1
Mix in the vanilla extract and salt.
Stir in the flour just until combined.
Fold the egg whites into the egg yolk mixture.2
Carefully pour the batter into the prepared pan.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out with a couple crumbs.
Let the cake cool completely in the pan before removing.
- No need to wash the beaters in between.
- Don't overmix when folding in the egg whites or they will lose their volume.
- Nutrition values are estimates.
Serving: 1serving | Calories: 81kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 49mg | Sodium: 77mg | Potassium: 37mg | Fiber: 1g | Sugar: 10g | Vitamin A: 70IU | Calcium: 7mg | Iron: 0.3mg