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Description
Light and airy sponge cake recipe.
Ingredients
Scale
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (160°C).
- In a large bowl, beat egg yolks with half of the sugar until pale and thick.
- In another bowl, whisk together flour, cornstarch, and salt.
- Gradually add dry ingredients to egg yolks, mixing until just combined.
- In a clean bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.
- Gently fold egg whites into yolk mixture in two additions.
- Add vanilla extract.
- Pour batter into an ungreased tube pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert pan immediately and let cool completely before removing cake.
Notes
- Do not grease the pan for best results.
- Cool cake completely upside down to prevent it from collapsing.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 20g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg