Ww 1 Point - Sponge Cake

Recipe by mariposa13
READY IN: 45mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Preheat oven to 325°F.
  • Spray 10-inch jelly-roll pan with nonstick spray, dust with flour, and line with parchment paper.
  • Combine cake flour, cornstarch, and salt in medium bowl, sift three times.
  • With electric mixer on medium speed, beat the egg whites in large bowl until thick and foamy.
  • Gradually sprinkle in the sugar and cream of tartar.
  • Continue beating until the egg whites form medium peaks, 3-5 minute.
  • Add the flour mixture in 3 additions, gently folding each addition into the egg whites until well combined.
  • Fold in the butter, vanilla, if using, fold in the walnuts, citrus zest, and almond extract.
  • Pour the batter in the pan.
  • Bake until toothpick inserted comes out clean and cake begins to pull away from the sides of the pan, about 25 minute.
  • Cool the cake in the pan for 10 minute.
  • Remove from pan and cool completely.
  • Variation: For chocolate sponge cake, replace 1/4 cup of the cake flour with 1/4 dutch unsweetened cocoa powder, plus 1/2 tsp instant espresso powder.
  • Optional topping (may increase points): Combine 1/2 cup water with 1/2 cup sugar in saucepan, and bring to a boil. Remove syrup from heat and let stand until cool. Syrup can be flavored with dissolved espresso powder, run, or any type of liqueur.