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Sponge Cake
Light and airy sponge cake recipe. Check out the tips and step-by-step photos above the recipe.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
30
minutes
minutes
Servings
10
servings
Calories
81
kcal
Author
Kate @ I Heart Eating
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
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.
Nutrition
Serving:
1
serving
|
Calories:
81
kcal
|
Carbohydrates:
15
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
77
mg
|
Potassium:
37
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
70
IU
|
Calcium:
7
mg
|
Iron:
0.3
mg