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Classic Sponge Cake Recipe

Classic Sponge Cake Recipe

12 servings



3 egg yolks

1 cup sugar, divided

2 teaspoons vanilla

1/4 cup water

1 cup cake flour

1 teaspoon baking powder

1/4 teaspoon salt

5 egg whites

1/4 teaspoon cream of tartar


Beat egg yolks in large mixing bowl, gradually adding 3/4 cup sugar, beat at high speed until yolks are thick and lemon colored, about 5 minutes. Mix in vanilla and water, mix in combined flour, baking powder, and salt on low speed just until blended.


With clean beaters and large bowl, beat egg whites and cream of tartar to soft peaks. Beat to stiff peaks, gradually adding remaining1/4 cup sugar. Stir 1/4 of the egg whites into batter, fold batter into remaining whites. Pour batter into ungreased 12-cup tube pan.


Beat at 350 degrees 35 minutes or until cake springs back when touched lightly. Invert pan on funnel and cool to room temperature. Loosen side of cake with small spatula and remove from pan.

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