logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA
Irish Culture
Home Finance


dailyclick
All times in EST

Low Carb: 8:00 PM

Full Schedule
g
g Desserts Site

BellaOnline's Desserts Editor

g

Basic Sponge Cake Recipe


Sponge cake is so versatile, it’s important to have a good recipe for one that comes out perfect every time. This Basic Sponge Cake never fails, whether its baked as a sheet cake in a jellyroll pan to use as in ingredient in English Trifle, or baked in small round cake pans for a Victoria Sponge. It’s quite moist and very light. The simple ingredients go together very quickly, so it’s a good recipe for those who are short on time.
””
1 1/2 cups sifted flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup plus 3 tablespoons water
1/4 cup vegetable oil or melted butter
3 eggs, separated
1/4 teaspoon cream of tartar
  1. Preheat the oven to 350°.

  2. Spray baking pans with nonstick spray, then line with parchment: 2 7” sandwich tins, 1 10” springform pan, 1 17 x 11” jellyroll pan, 1 13 x 9” cake pan, or 2 8” round cake pans.

  3. Sift together flour, sugar, baking powder, and salt into mixing bowl.

  4. Make a well in the center of the dry ingredients.

  5. Add water, oil, and egg yolks.

  6. Beat on medium speed until smooth, scraping the sides of the bowl occasionally.

  7. In a separate bowl, beat the egg whites and cream of tartar until the whites are stiff but not dry.

  8. Gradually fold the beaten egg whites into the smooth cake batter, folding gently with a rubber spatula until just blended.

  9. Pour into the prepared baking pan and bake until the cake springs back in the center when lightly touched with a finger or until a toothpick inserted comes out clean.

  10. 7” sandwich tins – 15-20 minutes; 10” springform pan – 25-30 minutes; 17 x 11” jellyroll pan – 15-20 minutes; 13 x 9” cake pan 30-35 minutes; 8” round cake pans – 12-18 minutes.

  11. Cool on a rack, then remove from pan.

Amount Per Serving
Calories 124 Calories from Fat 40
Percent Total Calories From: Fat 33% Protein 8% Carb. 60%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 40 mg
Sodium 121 mg
Total Carbohydrate 18 g
Dietary Fiber 0 g
Sugars 0 g
Protein 2 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 2%

Add Basic+Sponge+Cake+Recipe to Twitter Add Basic+Sponge+Cake+Recipe to Facebook Add Basic+Sponge+Cake+Recipe to MySpace Add Basic+Sponge+Cake+Recipe to Del.icio.us Digg Basic+Sponge+Cake+Recipe Add Basic+Sponge+Cake+Recipe to Yahoo My Web Add Basic+Sponge+Cake+Recipe to Google Bookmarks Add Basic+Sponge+Cake+Recipe to Stumbleupon Add Basic+Sponge+Cake+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Desserts Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

g


g features
Raspberry Lime Cream Cheese Squares Recipe

Strawberry Rhubarb Tart Recipe

Banana Peanut Butter Cup Galette Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor