Vanilla Sponge Cake
.
Yield
12 servingsPrep
30 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cake flour
|
|
| ½ | cup |
sugar
divided |
|
| 4 | each |
egg yolks
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 10 | each |
egg whites
|
*
|
| 1 | teaspoon |
cream of tartar
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cake flour
|
|
| 118 | ml |
sugar
divided |
|
| 4 | each |
egg yolks
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1E+1 | each |
egg whites
|
*
|
| 5 | ml |
cream of tartar
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Sift flour and ½ cup sugar together 3 times; set aside.
Beat egg yolks at high speed of an electric mixer 4 minutes or until thick and lemon colored.
Add ½ teaspoon of vanilla extract; beat at medium speed an additional 5 minutes or until thick.
Set aside. Beat egg whites until foamy.
Add cream of tartar and salt; beat until soft peaks form.
Add ¾ cup sugar, 2 tablespoons at a time; continue beating until stiff peaks form.
Sprinkle one-fourth of flour mixture over egg whites; gently fold it in.
Repeat procedure with remaining flour, adding one-fourth of the mixture at a time.
Fold ½ teaspoon vanilla into the egg white mixture.
Gently fold beaten egg yolks into egg white mixture.
Pour the mixture into an ungreased 10-inch tube pan.
Bake at 350℉ (180℃) for 45 to 50 minutes or until cake springs back when lightly touched.
Invert pan carefully.
Let cake cool in pan 40 minutes.
Loosen cake from sides of one 10-inch cake pan.
