Sponge cake

Sponge cake

Sponge cake

Sponge cake photo 1
Sponge cake photo 2
Sponge cake photo 3


  • vanilla - 1/2 tsp
  • salt - 1/4 tsp
  • cold water - 1/2 c
  • sifted cake flour
  • cream of tartar - 3/4 tsp
  • lemon juice - 2 Tbsp
  • liquid sweetener - 3 Tbsp
  • eggs, separated room temperature - 7 item

How to make sponge cake:

Beat egg yolks 5 minutes until thick. Combine water, sweetener, vanilla and lemon juice; add to yolks. Beat 10 minutes until thick and fluffy. Beat egg whites until fluffy. Add cream of tartar and beat until stiff peaks form. Fold carefully into yolk mixture. Combine sifted flour and salt. Sift a little at a time over mixture, folding in gently. Pour into ungreased 9 or 10-inch tube pan. Bake in slow 325° oven for 1 1/4 hours.

Each serving equals 1/2 bread exchange and 1/2 meat exchange.

Recipe categories: Desserts, Cakes, Egg.

Sponge cake
Average rating: 2.5 of 5, total votes: 4
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
graham cracker crumbs, eggs, butter or margarine, flour, sifted flour, cooking oil, raisins, nonfat dry milk, graham cracker crust, crisco or oleo
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