Sponge Cake (Liquid Eggs)

View dried egg formulation

Yield: 1, 13-inch by 9.5-inch cake

Ingredients Percent (%) Grams Volume
Sugar, granulated 30.77 276.74 1 1/3 cups
Whole eggs, liquid 30.77 276.93 9 fl. oz.
Water 11.83 106.51 3.5 fl. oz.
Emulisfier 1.18 10.65 2 1/2 tsp.
Salt 0.30 2.66 1/2 tsp.
Vanilla 0.30 2.66 1/2 tsp.
Cake flour 23.67 213.02 1 1/2 cups
Baking powder 1.18 10.65 1/2 tsp.
Total 100% 900.00

Method of Production:

  1. Preheat oven to 350° F. Line a 13-inch x 9.5-inch (quarter sheet pan) baking tray with parchment and lightly grease with nonstick cooking spray.
  2. In the bowl of a standing mixer fitted with a whisk attachment, combine all ingredients except flour and baking powder.
  3. Mix on high speed for 2 minutes, scrape the bowl, and continue mixing for an additional 2 minutes on high.
  4. Add the flour and baking powder and mix on low speed for 30 seconds and then on high speed for 4 minutes.
  5. Scrape the bowl and mix on medium speed for 1 minute.
  6. Pour batter into the prepared pan.
  7. Bake at 350° F for 12 minutes, rotating pan after 6 minutes.
  8. Allow to cool in the pan for 15 minutes, then remove from pan and cool completely.

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