Fluffy Sponge Cake
This recipe is for a delicious cake that requires beating egg yolks and sugar until fluffy, then adding water, vanilla, and almond extract. Sifted flour, baking powder, and salt are mixed in, followed by beaten egg whites folded in gently. The batter is poured into a tube pan and baked until the top springs back when touched. The cake is then inverted to cool before being turned out onto a cake plate. The summary highlights the key steps in the recipe, focusing on the main ingredients and cooking process.
Equipment
- Oven
- electric mixer
- small bowl
- Large mixer bowl
- Rubber scraper
- Tube pan
- Funnel or bottle
- Cake plate
Ingredients
- 6 Egg Yolks - 6
- 1 1/2 cups Sugar - 375 ml
- 1/3 cup Cold Water - 80 ml
- 2 tsp Vanilla - 10 ml
- 1 tsp Almond Extract - 5 ml
- 1 1/3 cups Sifted All - Purpose Flour - 330 ml
- 1 1/2 tsp Baking Powder - 7 ml
- 1/2 tsp Salt - 2 ml
- 6 Egg Whites - 6
- 1/2 tsp Cream of Tartar - 2 ml
Notes
Preheat your oven to 325°F (160°C) and have an ungreased 10-inch (25-cm) tube pan ready.
In a small bowl, beat the egg yolks with an electric mixer until they become very thick and fluffy, which should take about 5 minutes on high speed. Gradually add the sugar, beating well after each addition. Reduce the mixer speed to low and beat in the water, vanilla, and almond extract.
Sift the flour, baking powder, and salt together onto waxed paper, and then add it to the egg yolk mixture. Beat on low speed until smooth, making sure to scrape down the sides of the bowl often.
Clean the beaters carefully to ensure all the egg yolk mixture is removed. In a large mixer bowl, beat the egg whites and cream of tartar until stiff peaks form. Gently fold in about half of the egg white mixture into the egg yolk mixture using a rubber scraper. Then, fold the two mixtures together gently but quickly.
Pour the batter into the tube pan and bake for 60 to 65 minutes, or until the top of the cake springs back lightly when touched. Immediately invert the cake on a funnel or the neck of a bottle and let it hang upside down until it cools. Once cooled, turn the cake out onto a cake plate, leaving the top side down if you plan to ice it, or top side up if you plan to serve it plain.
Nutrition
Calories: 187kcal
