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Sponge Cake

Looking for a traditional dessert? Then check out this fluffy sponge cake - perfect to treat a crowd.

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  • prep time 15 min
  • total time 2 hr 0 min
  • ingredients 9
  • servings 12
 

Ingredients

6
eggs, separated
3/4
teaspoon cream of tartar
1 1/2
cups sugar
1 1/2
cups all-purpose flour
1
tablespoon grated orange peel
1
teaspoon baking powder
1/2
teaspoon salt
1/2
cup apricot nectar or water
1
teaspoon rum extract or vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add 3/4 cup of the sugar, beating at high speed until stiff peaks form.
  • 2 In small bowl, combine egg yolks, remaining 3/4 cup sugar, flour, orange peel, baking powder, salt, nectar and rum extract; beat at low speed until moistened. Beat 1 minute at medium speed. Pour over egg white mixture; fold in gently just until blended. Pour batter into ungreased 10-inch tube pan.
  • 3 Bake at 350°F. for 35 to 45 minutes or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle; let hang 1 hour or until completely cooled. To remove cake from pan, run edge of knife around outer edge of pan and tube.
  • 1 Heat oven to 350°F. In large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add 3/4 cup of the sugar, beating at high speed until stiff peaks form.
  • 2 In small bowl, combine egg yolks, remaining 3/4 cup sugar, flour, orange peel, baking powder, salt, nectar and rum extract; beat at low speed until moistened. Beat 1 minute at medium speed. Pour over egg white mixture; fold in gently just until blended. Pour batter into ungreased 10-inch tube pan.
  • 3 Bake at 350°F. for 35 to 45 minutes or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle; let hang 1 hour or until completely cooled. To remove cake from pan, run edge of knife around outer edge of pan and tube.

EXPERT TIPS

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Expert Tips

For Better Foam Cake: For the fluffiest results, start with the egg whites at room temperature. Use a glass or ceramic bowl; plastic may retain traces of grease. Any trace of fat will prevent the whites from whipping properly. Bake the cake in an ungreased pan to give the batter something to cling to as it rises. Turn the baked cake upside down to prevent it from collapsing while it cools. Balance it on a bottle or funnel if the cake pan does not have its own prongs to rest on. Keep the cake upside down until completely cool. Cut the finished cake with a long serrated knife in a gentle sawing motion to prevent it from being compressed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
105mg
105%;
Sodium
160mg
160%;
Total Carbohydrate
27g
27%
(Dietary Fiber
1g
1%
  Sugars
14g
14%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.