Sponge cake likely got its name because it has a firm yet well-aerated texture similar to that of a sea sponge. It gets this kind of structure due to trapped air in the batter. The key to the perfect sponge cake is making sure to beat the batter thoroughly to create volume. The earliest American recipe for sponge cake is found in Lydia Maria Child’s 1832 book The American Frugal Housewife. Sponge cake, thought to be one of the first cakes baked without yeast, is a popular dessert choice during the Jewish holiday Passover.
Recipe Servings: 12
Prep Time
10 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
1 hour
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 6 eggs, separated
- 1½ cups all-purpose flour
- ½ tsp salt
- 1½ cups sugar, divided
- ½ cup warm water
- 1 tsp vanilla extract
- ½ tsp cream of tartar
Directions
- Let the eggs sit at room temperature for 30 minutes.
- Preheat the oven to 325°F.
- Sift together the flour and salt. Set it aside.
- Beat the yolks in a large bowl until slightly thickened.
- Add 1 cup of sugar gradually, beating until thick and yellow.
- Stir in the water and vanilla.
- Add the dry ingredients to the yolk mixture, mixing well.
- Beat the egg whites and cream of tartar in a separate bowl using an electric mixer on medium speed until soft peaks form. Gradually beat in the remaining sugar 1 tablespoon at a time on high speed until stiff glossy peaks form and the sugar dissolves.
- Fold a ¼ of the egg white mixture into the batter and then fold in the remaining whites.
- Pour the batter into a greased 10-inch tube pan. Run a butter knife through the batter to remove any air pockets.
- Bake the cake on the lowest oven rack for 55–60 minutes or until the cake springs back when lightly touched.
- Remove the cake from the oven and place it on a wire rack for 15 minutes. Run a knife around the edges and center tube of the pan before turning the cake out onto the rack to cool completely.
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