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    You are in: Home / Recipes / Hungarian Sponge Cake (Piskota Torta) Recipe
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    Hungarian Sponge Cake (Piskota Torta)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    MizEmerilLagasse's Note:

    This is a traditional Hungarian recipe that I have learned to make from my Hungarian fiance who misses this from home. Until meeting him I don't think I truly understood what great desserts should be.

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    Units: US | Metric


    1. 1
      Preheat oven to 325F.
    2. 2
      Beat egg yolks until light yellow medium mixing bowl.
    3. 3
      Add sugar, lemon juice (or vanilla), and mix until thick.
    4. 4
      Add baking powder and flour gradually and mix well.
    5. 5
      In a clean bowl beat egg whites and salt until very stiff.
    6. 6
      Carefully fold egg whites into the yolk mixture.
    7. 7
      Grease and flour two 9" cake pans and pour batter evenly into them.
    8. 8
      Bake for one hour, remove from pans, and cool on cooling racks.

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    Ratings & Reviews:

    • on May 16, 2013

      If you make it in a big baking pan, it should be only about an inch thick...then when it cooled down, you spread some jam on it (apricot the best) and roll it up with a help of a damp dishrag...slowly so it won't crack... dust top with powdered sugar and slice.... it's super easy I made it when I was like 12 :)

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    Nutritional Facts for Hungarian Sponge Cake (Piskota Torta)

    Serving Size: 1 (73 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 153.6
    Calories from Fat 45
    Total Fat 5.0 g
    Saturated Fat 1.5 g
    Cholesterol 211.5 mg
    Sodium 188.2 mg
    Total Carbohydrate 19.8 g
    Dietary Fiber 0.1 g
    Sugars 12.9 g
    Protein 7.0 g

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