White Sponge Cake

"Nice light white cake. Delicious served filled with whiped cream or pastry cream and berries, peaches or pineapple."
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Preheat oven to 400 degrees F.
  • Grease 3- 12 inch cake pans, set aside.
  • In an electric mixing bowl with a wire whip attachment, add 1 Egg Yolk& 2 Whole Eggs.
  • Add, one ingredient at a time: Sugar, Salt, Baking Powder and Cake Flour.
  • Whip until smooth and appearance is light and yellow.
  • Add Oil.
  • Continue to mix 1 minute until fully incorporated.
  • In a separate clean, dry bowl, with wire whip, add Egg Whites.
  • Whip until stiff, but not dry peaks.
  • In a separate bowl, combine Granulated Sugar and Cream of Tartar Add to egg whites and mix quickly.
  • Remove egg white mixture to a large, dry mixing bowl.
  • Incorporate the first mix a little at a time by folding in and mixing by hand.
  • Be careful not to overmix (note:For a lemon flavored cake you can add 2 teaspoons lemon extract).
  • Spoon finished mixture into cake pans, spreading evenly.
  • Bake at 400 degrees for 35 to 40 minutes.
  • Cooking time may vary according to equipment and environment.
  • If using an alternate size pan, the heat should be adjusted.
  • The deeper and wider your cake pan, the lower you should have the heat.
  • Check for doneness by inserting a toothpick into cake, when it comes out clean, cake is done.
  • Cool cakes on rack before removing from pans.
  • Fill layers with desired filling and frost with lots of whiped cream.

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Reviews

  1. 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? <br/>Still - excellent light and delicate white cake once you get it right.
     
  2. 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.
     
  3. 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.
     
  4. 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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