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Quick Mix Sponge Cake Recipe

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This recipe for Quick Mix Sponge Cake is from Love is a Full Stomach, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(for 10 inch tube pan)
1 ½ cups cake flour
1 cup sugar
½ tsp. salt
½ tsp. baking powder
¾ cup egg whites (six medium) at room temperature
1 tsp. cream of tartar
½ cup additional sugar
½ cup egg yolks (six medium)
¼ cup cold water
1 tsp. vanilla
1 tsp. lemon or almond extract
Directions:
Directions:
Preheat oven to 350 degrees. Sift flour once, measure and sift again with one cup sugar, salt and baking powder into small mixer bowl. Combine egg whites and cream of tartar in large mixer bowl and beat at high speed until soft peaks begin to form. Beat the additional ½ cup sugar into egg whites a Tbs. at a time; continue beating until very stiff straight peaks are formed. Do not overbeat. Combine egg yolks, water, and flavorings. Transfer beater to this mixture and beat 1 minute. Add to the sifted dry ingredients and beat at medium speed for 1 minute. Now, fold this mixture, about a fourth at a time, into the egg whites using a wire whip or a spatula. Fold gently and only until no streak of egg white can be seen. DO NOT STIR. Pour into ungreased tube pan. Cut gently through the batter with a knife to remove large air bubbles. Bake for 40 – 50 minutes. Test for doneness at the end of 40 minutes with a wire cake tester.

When done, turn cake pan upside down on bottle to cool for a hour. Remove from pan and continue cooling on cooling rack.

 

 

 

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