EGG SPONGE CAKE RECIPE RECIPES

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TRADITIONAL SPONGE CAKE RECIPE: HOW TO MAKE IT



Traditional Sponge Cake Recipe: How to Make It image

This light sponge cake makes a fitting finale to any meal.—Arlene Murphy, Beverly Hills, Florida

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 12 servings.

Number Of Ingredients 8

6 large eggs, separated
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1-1/2 cups sugar, divided
1/2 cup warm water
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Chocolate ice cream topping, optional

Steps:

  • Preheat oven to 325°. Let eggs stand at room temperature for 30 minutes. Sift flour and salt; set aside. , In a large bowl, beat yolks until slightly thickened. Gradually add 1 cup sugar, beating until thick and lemon-colored. Blend in water and vanilla. Add dry ingredients to yolk mixture; mix well. , In another bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites., Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack until cake springs back when lightly touched, 55-60 minutes. Immediately invert the pan; cool completely. , Run a knife around side and center tube of pan. Remove cake to a serving plate. If desired, serve with ice cream topping.

Nutrition Facts : Calories 191 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 37g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

EIGHT EGG SPONGE CAKE - BIGOVEN



Eight Egg Sponge Cake - BigOven image

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Total Time 1 hours

Prep Time 30 minutes

Yield 1

Number Of Ingredients 7

2 tb Orange juice
8 lg Eggs separated
1 c Potato Starch ; (or 1 cup
1 ts Grated Orange Zest; (Rind)
1 1/4 c Granulated sugar
2 tb Lemon juice
1 ts Grated Lemon Zest; (Rind)

Steps:

  • "Did you know that Sponge Cakes (tawrt in Yiddish, bocca di dama or pane di Spagna in Italy, blotkake in Scandinavia, biscuit in France, and sunshine cake in the US) contains no shortening? Egg-foam cakes raise through adding air to beaten egg whites. As the eggs are beaten, numerous air bubbles are created which when heated, expand to raise the batter. The result is a light, airy texture for your cake. Egg-foam cakes fall into two basic categories; those containing fat and those without any fat. Genoise and chiffon cakes contain fat, sponge cakes and angel food cakes contain little or no fat. Egg-foam cakes prove to be just the ticket for the fat-conscious desert lover and offer Kosher preparation during Passover. Pre-heat oven to 325-F degrees. If desired, lightly grease bottom (not sides) of a 10-inch tube pan. In a large mixing bowl beat egg yolks, 2 egg whites, and sugar until pale and creamy, about 10 to 15-minutes. Gently stir in juice and rind. Gently stir in potato starch or matza meal. (Stir in any additional ingredients before folding in the egg whites.) In a separate mixing bowl beat remaining egg whites until stiff peaks, but not dry. Gently fold into yolk mixture. Pour cake batter into tube pan. Tap softly to remove large pockets of air. Place on lowest shelf of oven and bake until the cake springs back when lightly touched, about 1-hour. Invert pan onto a bottle and cool completely. Kitchen Staff Variations: For a Streusel-Topped Sponge Cake: Combine 2/3 cup matza meal (not cake meal), 1/2 cup light brown sugar, and 1 teaspoon cinnamon; cut in 1/4 cup butter and sprinkle mixture on top of unbaked cake. For an Apple Sponge Cake: Reduce sugar to 3/4 cup and add 7 to 8 grated apples, 1/4 cup ground almonds, and 1 teaspoon cinnamon. For a Apple-Filled Cake: Pour 1/2 batter into a 13- by 9-inch pan and bake until lightly colored, about 30 minutes. Sprinkle with 6 peeled, grated, and drained apples, 1/2 cup sugar, 1 tablespoon lemon juice, and 1 teaspoon cinnamon; top with remaining batter; and bake until golden, an additional 55-minutes. For a Banana-Nut Sponge Cake: Stir 1 1/4 cups mashed bananas and 1 cup chopped walnuts, pecans, or almonds into beaten egg yolks. For a Carrot Sponge Cake: Add 1 cup grated carrots and, if desired, 1/2 cup raisins or chopped nuts. For a Chocolate Chip Sponge Cake: Stir in 2 ounces chocolate chips or grated chocolate. For a Mocha Sponge Cake: Omit lemon and orange and add 2 tablespoons instant coffee powder and 1 tablespoon unsweetened cocoa powder in 1/4 cup boiling water, cool before mixing with egg yolks. For a Pineapple Sponge Cake: Omit orange juice and zest and add 1/2 cup drained crushed pineapple and 1/2 teaspoon almond extract with lemon juice. For a Raspberry Sponge Cake: Substitute 2 tablespoons raspberry jelly for orange juice and zest; and add 2 tablespoons finely ground nuts. If desired, spread batter in a 13- by 9-inch baking pan lined with wax paper. For a Spice Sponge Cake: Reduce matza meal to 3/4 cup; and add 1 cup chopped blanched almonds, 3 tablespoons sweet wine, 2 ounces grated semisweet or bittersweet chocolate, 2 teaspoons cinnamon, and 1 teaspoon ground allspice. Posted to [email protected] by The Cook & Kitchen Staff on Apr 11, 1998"

Nutrition Facts : Calories 3615 calories, FatContent 198.862 g, CarbohydrateContent 211.350800004211 g, CholesterolContent 8460 mg, FiberContent 0.306000004754955 g, ProteinContent 252.048800000185 g, SaturatedFatContent 61.98744 g, ServingSize 1 1 Cake (2280g), SodiumContent 2800.92000000049 mg, SugarContent 211.044799999456 g, TransFatContent 33.371 g

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