Ingredientes para White Sponge Cake
- 1 large egg yolk
- Eggs
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups cake flour
- ½ cup vegetable oil
- 4 large egg whites
- 1 tablespoon granulated sugar (for egg whites)
- ¼ teaspoon cream of tartar
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Cómo preparar White Sponge Cake
- Preheat oven to 400°F (200°C). Grease and flour three 12-inch cake pans.
- In a large mixing bowl, whisk together 1 large egg yolk and 2 large whole eggs.
- Gradually add the following ingredients, one at a time, whisking well after each addition: 1 ½ cups granulated sugar, ½ teaspoon salt, 2 teaspoons baking powder, and 2 cups cake flour.
- Whip until the batter is smooth, light, and pale yellow.
- Add ½ cup vegetable oil and mix for 1 minute until fully incorporated.
- In a separate clean, dry bowl, beat 4 large egg whites with an electric mixer until soft peaks form.
- In a small bowl, combine 1 tablespoon granulated sugar and ¼ teaspoon cream of tartar. Gradually add this mixture to the egg whites, beating until stiff, glossy peaks form.
- Gently fold one-third of the egg white mixture into the batter to lighten it. Then, fold in the remaining egg white mixture in two additions, being careful not to overmix.
- Divide the batter evenly among the prepared cake pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (Baking time may vary depending on your oven; start checking at 30 minutes).
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cool, fill the layers with your desired filling (whipped cream, pastry cream, berries, etc.) and frost generously with whipped cream.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
168g
Fat
13g
Carbs
29g
