Basic Sponge Cake

Title: Basic Sponge Cake
Categories: Mom’s best, Cyberealm, Low-cal
Yield: 10 Servings

1 c Sifted cake flour
1 ts Baking powder
1/4 ts Salt
3 Eggs, separated
1 c Sugar, divided
2 ts Vanilla
1/4 c Water
2 Egg whites

1. Combine cake flour, baking powder, and salt, stir well and set

2. Beat 3 egg yolks in a large mixing bowl at high speed of an
electric mixer for 1 minute. Gradually add 3/4 cup sugar, beating
constantly until egg yolks are thick and pale, about 5 minutes. Add
vanilla and 1/4 cup water, beating at low speed until well blended.
Add flour mixture to egg yolk mixture beating at low speed until blend-
ed and set aside.

3. Beat 5 egg whites at room temperature at high speed until foamy.
Gradually add remaining 1/4 cup sugar, 1 Tablespoon at a time, beating
until still peaks form. Gently stir one fourth of the egg white mixture
into the batter. Gently fold in the remaining egg white mixture.

4. Pour batter into an ungreased 10 inch tube pan. Bake at 350F for
35 minutes or until cake springs back when touched lightly in center.
Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove.


Nutritional content:
141 calories (10% from fat); fat 1.6 gm; chol 64 mg; sodium 119 mg.

Source: “Cooking Light” Magazine, March/April 1993

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.