Mother's Sponge Cake Recipe

PrintEmail

Login or register to leave a comment.

Login or register to save to recipe box.

Average: Select ratingPoorOkayGoodGreatAwesome

No votes yet

• 4 eggs, separated
• 1-l/2 cups sugar
• 1/2 cup cold water (or orange juice, or water flavored with 1 tablespoon lemon juice)
• 1-1/2 cups flour sifted with
• 1-1/2 teaspoons baking powder and a pinch of salt
• 1 teaspoon vanilla (if you do not use fruit juice)

Beat the egg whites until they stand in soft peaks, beating in 1/4 cup of the sugar a little at a time. Without washing the beater, beat the yolks in another bowl with the water or fruit juice and the rest of the sugar until they are a creamy lemon color. Add the remaining ingredients to the second mixture, then fold in the egg whites. Bake in a tube pan in an oven preheated to 350 degrees F for 50-60 minutes, or until the cake springs back when pressed lightly with a finger. Invert on a wire cake rack until cool. Loosen with a spatula and unmold.