Sponge Cake Recipe

Sponge Cake Recipe is a true sponge cake, light and delicate, that is often used as a base for desserts such as Strawberry Shortcake.

It makes a full-flavor dessert for dieters. Serve it plain, hot or cold. Or frost it if you desire.

A healthy choice is to top cake with antioxidant rich fresh fruit such as berries and plain yogurt or low calorie whipped cream.

A delicious, quick and easy dessert can be made by topping the slices with fresh or frozen strawberries.

Then finish it by topping with thawed whipped cream topping to make a scrumptious Strawberry Shortcake.

Other type fruits such as blueberries, raspberries or bananas also  make delicious shortcakes.

This cake is excellent sliced, cut into cubes, and used as the base for a trifle dessert.

Sponge Cake Recipe

6 eggs

3/4 teaspoon cream of tarter

1/2 cup water

1 1/3 cups sugar

1 teaspoon vanilla extract

1/2 teaspoon almond flavoring

1 1/2 cups sifted cake flour*

Let ingredients come to room temperature before starting to mix.

Separate egg yolks and whites. Place the whites in a mixing bowl. Add the cream of tarter and beat on high speed until stiff peaks form. Place into another bowl and set aside.

In same mixing bowl, (no need to wash bowl and beater) add egg yolks and beat on high speed until thickened to the consistency of thick salad dressing (about 3 minutes).

Beat in water a little at a time and beat until thickened again.

Beat in flavorings and salt.

Gently fold in flour a little at a time. Do not mix with electric mixer after starting to add the flour!

It will break down the air bubbles you have already mixed in preventing the cake from being feather light.

When the flour is thoroughly folded in, fold in the beaten egg whites.

Line the bottom of a 10" tube pan (called an angel cake pan) with parchment paper.

Spoon in the batter evenly. Place in a preheated 325F. oven and bake for one hour.

Remove from oven. Invert pan on a wire rack to cool thoroughly before removing cake.

If you are using the angel food pan with the tabs around the edges you won't need to put the pan on a rack to cool, because the cake will receive sufficient air to cool.

To loosen the cake carefully run a thin blade knife around the edges of the pan including the tube and gently dislodge.

Handle the cake gently, because it is so light.

Frost cake with a favorite frosting, if you prefer.

Store cake in a cake plate or other container with an airtight cover.

*May substitute 100% soft winter wheat all-purpose flour

Strawberry Shortcake

Orange Sponge Cake Recipe

Substitute 1 tablespoon orange zest for the flavoring in above recipe and 1/2 cup fresh orange juice for the water.

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