• 1 cup cake flour sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 eggs separated
  • 1 cup sugar divided
  • 2 teaspoon vanilla
  • 1/4 cup water
  • 2 egg whites

  • Combine cake flour, baking powder, and salt, stir well and set aside.

  • Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute. Gradually add 3/4 cup sugar, beating constantly until egg yolks are thick and pale, about 5 minutes. Add vanilla and 1/4 cup water, beating at low speed until well blended. Add flour mixture to egg yolk mixture beating at low speed until blend- ed and set aside.

  • Beat 5 egg whites at room temperature at high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 Tablespoon at a time, beating until still peaks form. Gently stir one fourth of the egg white mixture into the batter. Gently fold in the remaining egg white mixture.

  • Pour batter into an ungreased 10 inch tube pan. Bake at 350F for 35 minutes or until cake springs back when touched lightly in center. Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove.

Calories: 141kcal | Total Fat: 1.6g | Cholesterol: 64mg | Sodium: 119mg

Nutrition Facts

Basic Sponge Cake

Amount per Serving

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.