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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Sponge Cake

Date Added: January 28, 2013


1 Cup Cake Flour sifted (not self-rising)
1 Teaspoon Baking Powder plus
1/4 Teaspoon Salt
3 Unit Eggs separated
1 Cup Sugar divided
2 Teaspoons Vanilla almond or lemon flav
1/4 Cup Water hot
2 Unit Eggs whites
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1. Combine cake flour, baking powder, and salt, stir well and set aside.

2. Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute.

3. Gradually add 3/4 cup sugar, beating constantly until egg yolks are thick and pale, about 5 minutes.

4. Add vanilla and 1/4 cup water, beating at low speed until well blended.

5. Add flour mixture to egg yolk mixture beating at low speed until blend- ed and set aside.

6. Beat 5 egg whites at room temperature at high speed until foamy.

7. Gradually add remaining 1/4 cup sugar, 1 Tablespoon at a time, beating until still peaks form.

8. Gently stir one fourth of the egg white mixture into the batter.

9. Gently fold in the remaining egg white mixture.

10. Pour batter into an ungreased 10 inch tube pan.

11. Bake at 350F for 35 minutes or until cake springs back when touched lightly in center.

12. Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Natural Sweeteners allergies.
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