Ingredients for Basic Sponge Cake
- 6 eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup cake flour, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
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How to Make Basic Sponge Cake
- Preheat oven to 325°F (160°C). Grease only the bottom of a 9-inch round cake pan and line with a circle of parchment paper. Do not grease the sides of the pan.
- In a large bowl, beat egg yolks until light and pale, gradually adding in the sugar. Beat until the mixture is thick and pale yellow, about 5-7 minutes with an electric mixer.
- Add in vanilla extract and lemon zest. Set aside.
- In a clean, dry medium bowl, beat the egg whites until frothy, about 1 minute at high speed. Add salt and cream of tartar, then continue beating until stiff, glossy peaks form.
- Gently fold one-third of the egg whites into the yolk mixture to lighten it. Then, fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
- Sift the flour over the egg mixture in three additions, gently folding until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean and the top springs back when gently pressed.
- Let the cake cool in the pan for 10 minutes. Run a thin knife or spatula around the edges to loosen the cake. Invert the cake onto a wire rack to cool completely.
- Once completely cool, slice the cake into 2 or 3 layers and fill as desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
63g
Fat
3g
Carbs
7g
