All-purpose Sponge Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cake | 10 | Servings | |
INGREDIENTS
| 1 | c | Cake flour |
| 1/4 | t | Baking powder |
| 1 | pn | Salt |
| 3 | Eggs, separated | |
| 1/3 | c | Ice water |
| 1 | c | Sugar |
| 1/4 | t | Almond extract, pure |
| 1/2 | t | Vanilla extract, pure |
| 1/4 | t | Cream of tartar |
INSTRUCTIONS
Preheat the oven to 325F/160C. Line an ungreased 9-in/24-cm springform pan with a round of parchment paper or waxed paper. Sift together the flour, baking powder and salt. Reserve. Beat the egg yolks until thick and lemony. Beat in the ice water until pale and foamy. Add the sugar and beat until the mixture is very light and the sugar is dissolved, about 10 minutes with an electric beater. Add the almond extract and vanilla extract. Fold the cake and pastry flour into the yolk mixture in three additions. Beat the egg whites and cream of tartar until light. Fold the egg whites into the batter. Turn the batter gently into the pan and bake for 40 to 50 minutes. Cool on a rack before removing from the pan. NOTES : "This is a delicious sponge cake that can be used for trifle, cakes, or whenever you want a plain light, but really good cake. It can also be baked as a jelly roll, but reduce the baking time to 20 to 25 minutes. Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca> 1997. Recipe by: The CKFM Bonnie Stern Cookbook, p. 128 Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun 16, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 14
Total Fat: 1.5g
Cholesterol: 55.8mg
Sodium: 63.9mg
Potassium: 61.8mg
Carbohydrates: 31.8g
Fiber: <1g
Sugar: 21g
Protein: 3g