Sponge Cake

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

  • 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
  • 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.
  • 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.
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