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    White Sponge Cake

    Average Rating:

     5 Total Reviews

    Showing 1-5 of 5

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    • on March 16, 2012

      I made this cake BUT I had to do so twice because of the amount of flour as printed on this version. Basically, I could only use 1 and one-fourth cups of flour Maximum (one and one-fourth, NOT 5 and a fourth). So, I'm not sure how other reviewers didn't note this problem unless the recipe has been altered somehow from original printing. That said, once I make that change and lightened the batter a bit with a cup of the whipped whites before folding in - it was just the white cake I was looking for. Other tips: unmold cake onto rack immediately to avoid uneven shrinking. Also - this cake filled an 11 x15 inch sheet pan, and my cake served over 30 people once filled and frosted, so the quantity is probably another typo?
      Still - excellent light and delicate white cake once you get it right.

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    • on February 09, 2008

      A delicious cake, I added a tablespoon of imported vanilla, just because we like it. I made this cake in 4-10 inch round cake pans and froze 2 for another time.

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    • on June 27, 2007

      this formula is fantastic (just what i needed for a light wedding cake)but needed a few modifications. this is very similar to a sponge cake i teach in my baking classes by bo friberg and this, like his, is no-fail! the cake is very light, sweet and perfect for any light filling or mousse. i increased the sugar and oil slightly to add some sweetness and to compensate for fat-loss from eggs, respectively. in addition, do not grease the sides of the pan. the cake will shrink. merely use a paring knife to free the side of the cake once it cools in the pan.

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    • on August 28, 2004

      I like this very light white cake very much. I scaled the recipe down very drastically, based on the volume of three 12-inch pans being 46 1/2 cups, and still got some lovely cupcakes with high round tops. I would love to make the full size recipe if I ever have an oven it can fit in. Thank you very much for this recipe.

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    • on April 17, 2002

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    Nutritional Facts for White Sponge Cake

    Serving Size: 1 (186 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 584.1
     
    Calories from Fat 178
    30%
    Total Fat 19.8 g
    30%
    Saturated Fat 2.7 g
    13%
    Cholesterol 41.1 mg
    13%
    Sodium 627.9 mg
    26%
    Total Carbohydrate 89.6 g
    29%
    Dietary Fiber 1.0 g
    4%
    Sugars 42.1 g
    168%
    Protein 12.0 g
    24%
    Detailed Nutrition Values About Nutrition Info
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