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Sponge Cake
Yield: 1 10-inch cake/10 to 12 slices
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| Ingredients |
Lb. |
Oz. |
Measure |
Method |
| Frozen (thawed) liquid egg white |
- |
7.05 |
200.4 g. |
Using mixer at high speed, mix for 1 minute. |
| Cream of tartar |
- |
3/4 tsp. |
3 g. |
- |
| Salt |
- |
1/2 tsp. |
2.25 g. |
- |
| Sugar |
- |
1/2 cup |
107 g. |
Gradually add sugar, 2 tablespoons at a time, beating until whites are glossy and stand in soft peaks. |
| Frozen (thawed) liquid sugared egg yolk |
- |
3.85 |
109.56 g. |
In another mixing bowl, beat together 3 to 5 minutes. |
| Sugar |
- |
1/2 cup |
107 g. |
- |
| Water |
- |
3 Tbsp. |
45 ml. |
- |
| Vanilla |
- |
1 tsp. |
5 ml. |
- |
| All-purpose flour, sifted |
- |
1 cup |
110 g. |
- |
Instructions
Sprinkle flour over beaten whites. Add beaten yolk mixture. Gently fold mixture until well combined. Pour into ungreased 10-inch/25.5 cm tube pan. Gently cut through batter with metal spatula or knife and spread evenly.
Bake in preheated 325°F oven until top springs back when lightly touched with finger and cake begins to pull away from sides of pan, about 35 to 45 minutes. Invert cake in pan and cool completely, about 1 1/2 hours. With narrow spatula or knife, loosen cake from pan and gently shake onto serving plate.
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