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Sponge Cake

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By Pillsbury Kitchens
Updated Jul 26, 2010
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Looking for a traditional dessert? Then check out this fluffy sponge cake - perfect to treat a crowd.

Sponge Cake

  • Prep Time 15 min
  • Total 2 hr 0 min
  • Ingredients 9
  • Servings 12
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Ingredients

  • 6 eggs, separated
  • 3/4 teaspoon cream of tartar
  • 1 1/2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon grated orange peel
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup apricot nectar or water
  • 1 teaspoon rum extract or vanilla

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add 3/4 cup of the sugar, beating at high speed until stiff peaks form.
  • Step 
    2
    In small bowl, combine egg yolks, remaining 3/4 cup sugar, flour, orange peel, baking powder, salt, nectar and rum extract; beat at low speed until moistened. Beat 1 minute at medium speed. Pour over egg white mixture; fold in gently just until blended. Pour batter into ungreased 10-inch tube pan.
  • Step 
    3
    Bake at 350°F. for 35 to 45 minutes or until top springs back when lightly touched. Immediately invert cake onto funnel or soft drink bottle; let hang 1 hour or until completely cooled. To remove cake from pan, run edge of knife around outer edge of pan and tube.

Nutrition

160 Calories
3g Total Fat
5g Protein
27g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
105mg
35%
Sodium
160mg
7%
Total Carbohydrate
27g
9%
Dietary Fiber
1g
4%
Sugars
14g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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