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Basic sponge cake

Prep Time: 15 min.
Cook Time: 30 min.
Total Time: 45 min.
Servings: 1

What you need

1/4 tsp. of baking soda
1/4 c. of butter, melted
1/2 c. of cake flour, sifted
3 eggs, separated
1/4 tsp. of salt
1/2 c. of sugar
1/2 tsp. of vanilla extract, optional

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How to do it

1. Preheat the oven to 350F.Prepare an eight-inch (three-inch high, for best results) round pan. If you’re not using a non-stick baking pan, line the bottom and sides with baking paper.

2. Add the salt and baking soda to the egg whites.Beat until stiff (see stages in beating egg whites).

3. Add the yolks and sugar to the beaten egg whites.Beat over low speedy (or gently by hand) to blend. Be careful not to destroy the air bubbles already created.Blend in the flour in three batches.Working with a third of the flour each time, blend using a spatula and the cut-and-fold method.Make sure that the flour has been thoroughly incorporated.

4. Pour in the melted butter (and vanilla extract, if using).Again using a spatula and the cut-and-fold method, mix the butter carefully into the batter until fully incorporated.

5. Pour into the pan.Level off the top with a spatula so that the cake is uniform in height when it bakes.

6. Bake for 25 to 30 minutes or until a toothpick inserted at the center comes out clean.Invert onto a plate then re-invert onto a rack and cool completely.The cake is dry to the touch outside so it is easy to handle.When cool, the cake is ready to be frosted or first cut into layers.

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Nutrition

Calories
1214.33cal ( 60.72% of daily need)
Fat
59.62g ( 91.73% of daily need)
Saturated Fat
33.43g ( 208.94% of daily need)
Carbohydrates
146.56g ( 48.85% of daily need)
Sugar
100.78g ( 111.98% of daily need)
Cholesterol
613.05mg ( 204.35% of daily need)
Sodium
1491.08mg ( 64.83% of daily need)
Alcohol
0.72g ( 4.01% of daily need)
Protein
24.55g ( 49.1% of daily need)
Selenium
66.51µg ( 95.01% of daily need)
Vitamin A
2132.23IU ( 42.64% of daily need)
Vitamin B2
0.68mg ( 40.06% of daily need)
Phosphorus
335.73mg ( 33.57% of daily need)
Manganese
0.54mg ( 27.11% of daily need)
Vitamin B5
2.36mg ( 23.6% of daily need)
Vitamin D
3.49µg ( 23.28% of daily need)
Vitamin B12
1.27µg ( 21.19% of daily need)
Folate
84.37µg ( 21.09% of daily need)
Vitamin E
2.95mg ( 19.68% of daily need)
Iron
2.94mg ( 16.34% of daily need)
Zinc
2.3mg ( 15.33% of daily need)
Vitamin B6
0.25mg ( 12.49% of daily need)
Copper
0.22mg ( 10.89% of daily need)
Calcium
98.51mg ( 9.85% of daily need)
Magnesium
32.87mg ( 8.22% of daily need)
Potassium
263.51mg ( 7.53% of daily need)
Vitamin B1
0.11mg ( 7.06% of daily need)
Fiber
1.5g ( 6% of daily need)
Vitamin K
4.56µg ( 4.34% of daily need)
Vitamin B3
0.76mg ( 3.78% of daily need)

Breakdown

Proteins
8.04%
Fat
43.95%
Carbs
48.01%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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