Ingredients for Never Fail Sponge Cake
- 8 large egg yolks
- 1 ¾ cups (350g) granulated sugar
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¾ cup (175ml) water
- Lemons
- 8 large egg whites (room temperature)
- 1 teaspoon cream of tartar
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How to Make Never Fail Sponge Cake
- Preheat oven to 325°F (160°C). Place oven rack in the second-lowest position.
- Prepare a 10-inch ungreased tube pan with removable sides.
- Sift together 1 ½ cups (180g) all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, beat 8 large egg yolks until thick, pale yellow, and lemon-colored (about 5-7 minutes with a stand mixer).
- Gradually add 1 ¾ cups (350g) granulated sugar, 1 teaspoon vanilla extract, and 1 tablespoon lemon juice to the egg yolks.
- Beat until the mixture is completely smooth and no sugar granules remain (about 3-5 minutes).
- Gradually add the dry ingredients and ¾ cup (175ml) water to the yolk mixture, alternating between the two, beginning and ending with the dry ingredients. Mix until just combined.
- In a clean, grease-free large bowl (stainless steel or copper is ideal), beat 8 large room-temperature egg whites with 1 teaspoon cream of tartar until stiff, glossy peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the whites.
- Pour the batter into the prepared tube pan and spread evenly.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately invert the pan onto a wire rack and let the cake cool completely upside down (at least 2 hours) before removing from the pan.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
101g
Fat
3g
Carbs
12g
