Golden Sponge Cake

Golden sponge cake
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Ratings (10)
  • Total: 80 mins
  • Prep: 15 mins
  • Cook: 65 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
274 Calories
13g Fat
32g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 274
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 9%
Cholesterol 122mg 41%
Sodium 320mg 14%
Total Carbohydrate 32g 12%
Dietary Fiber 1g 3%
Protein 7g
Calcium 106mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A golden sponge cake recipe made with a little citrus peel, eggs, and vanilla. This sponge cake is baked in a tube cake pan. Top with your favorite glaze or a fluffy frosting.

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 egg yolks
  • 3/4 cup cold water
  • 2 teaspoons vanilla
  • 2 to 3 teaspoons grated lemon or orange peel
  • 1 cup egg whites (about 7)
  • 1/2 teaspoon cream of tartar

Steps to Make It

Heat oven to 325°.

Into a large mixing bowl, sift together the flour, sugar, baking powder, and salt. Make a well in center of sifted dry ingredients; add oil, egg yolks, water, vanilla, and lemon peel. Stir with a spoon or beat on low speed until smooth.

In another large mixing bowl, beat egg whites with cream of tartar until very stiff peaks form. Pour egg yolk mixture over whites, gently folding with a rubber spatula just until blended. Do not stir or beat.

Pour batter into an ungreased 10-inch tube pan. Bake at 325° for 55 minutes; increase heat to 350° and continue baking for 10 minutes longer. Invert pan over bottle or position between two pans or racks so the pan hangs without touching the table. Loosen sides gently with spatula to remove from pan. Frost with fluffy frosting or chocolate frosting, or a lemon frosting variation.