Prep 5 mins
Cook 25 mins
Just a simple sponge, quick and easy.
- 4 eggs, beaten separately
- 1 cup sugar
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon salt
- Beat egg whites stiff.
- Beat yolks one at a time adding the sugar 1/2 at a time.
- Add vinegar.
- Add flavoring.
- Fold in measured dry ingredients.
- Gently fold in beaten egg whites.
- Pour into greased tube pan and bake for approx 25 min at 350 degrees.
Just a simple, classic sponge cake. I made cupcakes. I used lemon juice instead of vinegar. The yolk and sugar mixture was really stiff. Not only was it butter-colored; it had the texture of thick butter mixed with sugar, so that when the flour was added the resulting texture was very stiff like shortbread dough. Then I had to mix the delicate egg whites into this! I was convinced they were going to collapse. In fact, the cakes rose beautifully. There were a few streaks of thicker egg-yolk batter in the cakes. For the most part, though, they had quite a nice flavor and texture. This recipe had no aftertaste of chemical leavening, and, unlike recipes I have tried that included hot water or hot milk, it wasn't the least bit sticky.