Sponge Cake
A Uncategorized recipe with eggs separated room temperature, cold water, liquid sweetener. Ready in 4h 30m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Beat egg yolks 5 minutes until thick.
- 2
Combine water, sweetener, vanilla and lemon juice; add to yolks.
cold water(1/2 c)liquid sweetener(3 tbsp)vanilla(1/2 tsp)lemon juice(2 tbsp) - 3
Beat 10 minutes until thick and fluffy.
- 4
Beat egg whites until fluffy.
- 5
Add cream of tartar and beat until stiff peaks form.
cream of tartar(3/4 tsp) - 6
Fold carefully into yolk mixture.
- 7
Combine sifted flour and salt.
sifted cake flour(1 1/2 c)salt(1/4 tsp) - 8
Sift a little at a time over mixture, folding in gently.
- 9
Pour into ungreased 9 or 10-inch tube pan.
- 10
Bake in slow 325° oven for 1 1/4 hours.
- 11
Each serving equals 1/2 bread exchange and 1/2 meat exchange.
Nutrition Facts
Per serving
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Sponge Cake
A Uncategorized recipe with eggs separated room temperature, cold water, liquid sweetener. Ready in 4h 30m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
11 steps- 1
Beat egg yolks 5 minutes until thick.
- 2
Combine water, sweetener, vanilla and lemon juice; add to yolks.
cold water(1/2 c)liquid sweetener(3 tbsp)vanilla(1/2 tsp)lemon juice(2 tbsp) - 3
Beat 10 minutes until thick and fluffy.
- 4
Beat egg whites until fluffy.
- 5
Add cream of tartar and beat until stiff peaks form.
cream of tartar(3/4 tsp) - 6
Fold carefully into yolk mixture.
- 7
Combine sifted flour and salt.
sifted cake flour(1 1/2 c)salt(1/4 tsp) - 8
Sift a little at a time over mixture, folding in gently.
- 9
Pour into ungreased 9 or 10-inch tube pan.
- 10
Bake in slow 325° oven for 1 1/4 hours.
- 11
Each serving equals 1/2 bread exchange and 1/2 meat exchange.
About this recipe
A Uncategorized recipe with eggs separated room temperature, cold water, liquid sweetener. Ready in 4h 30m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
