Looking for a traditional dessert? Then check out this fluffy sponge cake - perfect to treat a crowd.
Sponge Cake
- Prep Time 15 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 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
160
Calories
3g
Total Fat
5g
Protein
27g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 105mg
- 35%
- Sodium
- 160mg
- 7%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 14g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1/2 Fat;Tips from the
Pillsbury Kitchens
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